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Ingredients: Metric Units
1 Tbsp. butter
1 Tbsp. finely chopped onion
1 Tbsp. flour
1 c. well-seasoned beef stock or bouillon
2 c. milk
3/4 c. grated cheddar cheese
Directions:
A great soup for a fall luncheon.

Melt butter in stockpot, add onion, cooking slowly until softened.

Stir in flour, continue to cook for 3 minutes, stirring to combine evenly. Slowly add seasoned stock and milk, and heat to boiling, stirring frequently.

Stir in cheese, whisk until it has melted and the soup is very hot. Share and enjoy!
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Contributed on: and modified on Thursday May 20th, 2010