This recipe was shared by Gail Lee Martin on the eHow website some years ago.
This cheese soup is a great way to use lots of garden vegetables. Get some at the farmer’s market, if you don’t grow your own. It’s really a lovely soup with the cheese in it. Serve the soup with warm, home-baked bread.
Flint Hills Cheese Soup
* 1 stick of butter
* 1 quart of milk
* 2 teaspoons Worcestershire sauce
* 2 tablespoons of butter
* 6 tablespoons of flour
* 1 teaspoon of salt
* 2 cups cubed cheese
* 1/2 cup chopped onions
* 1/2 cup chopped bell pepper
* 1/2 cup chopped celery
* 1/2 cup chopped carrots
* 2 cups chicken broth
Cut the cheese into cubes. I use an American cheese like Velveeta, but you might prefer another kind.
Wash and chop the vegetables.
Make a rich cream sauce by melting 1 stick of butter in a 4-quart saucepan stirring constantly. Add 1 teaspoon of salt, 2 teaspoons Worcestershire sauce, 2 cups of cheese and the 6 tablespoons of flour.
Gradually add 1 quart of milk, stirring constantly. Set aside (off the burner) when thick.
Sauté the chopped vegetables in the 2 tablespoons of butter. Add the chicken broth and cook very little. The vegetables are best a little crunchy. Combine this with the cream sauce.
Flint Hills Cheese Soup Recipe Postcard
Here’s the recipe on a postcard that you can order and sent to your friends