Country Cheddar Soup

Average: 5 (1 vote)
30 minutes 8 Servings Print RecipeEmail Recipe


4tablespoonunsalted butter
2tablespoonshallot (minced)
1⁄4cupall-purpose flour
1⁄2teaspoondry mustard
1⁄8teaspooncayenne pepper (ground)
2cupchicken stock
1⁄4cupdry white wine (or beer)
3cupsharp cheddar cheese (grated)
1pinchnutmeg (grated)


Heat butter in large heavy saucepan over medium heat until foamy; sauté shallot until soft, about 5 minutes. Whisk in the flour, mustard, and ground red pepper; cook, whisking constantly, until light brown, about 2 minutes.

Gradually whisk in chicken stock, milk, and wine; cook, stirring frequently, over medium heat until smooth and slightly thickened, about 7 minutes. Cover, reduce heat to low, and simmer to blend flavors, about 1 minute.

Gradually whisk in cheese, about 1/2 cup at a time, waiting for each edition to melt before adding the next. Add salt and nutmeg. Serve hot.

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