Recipe - Cheddar Vegetable Soup2

1 lg Onion; chopped
One fourth cup Vegetable oil
1 lg Red bell pepper; cut into
One fourth inch
Trips
Strips
2 Boiling potatoes; (about 1
pound),
Eeled an nd cut in
/2 inch cubes
2 Zucchini; (about 1 pound),
scrubbed, halved
lengthwise, and cut
crosswise into One half inch
slices
10 ounce Frozen corn; thawed
1/3 cup Allpurpose flour
4 cup Chicken broth
2 cup Milk
1/8 teaspoon Cayenne; or to taste
10 ounce Extrasharp cheddar grated;
(about 3 One half cups)

In a heavy kettle cook the onion in the oil over moderately low heat,
stirring, until it is softened, stir in the bell pepper, the potatoes, the
zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add
the flour and cook the mixture, stirring for 3 minutes. Add the broth in a
stream, stirring, and stir in the milk, the cayenne, and salt and black
pepper to taste. Bring the mixture to a boil and simmer it, uncovered,
stirring occasionally, until it has thickened. Add the Cheddar in 5
batches, stirring after each addition until it is melted, but do not let
the soup come to a boil or the cheese will separate.

Yield: about 11 cups, serving 6 to 8

NOTES : Recipe courtesy Gourmet Magazine

Recipe by: Cooking Live Show #CL9041

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998