Recipe - Gallaghers Cheddar Cheese Soup

2 cup Water
1/3 cup Each: finely chopped;
carrots and celery
1 cup Finely chopped green onions
One half cup Butter
1 Mediumsize white onion;
chopped
4 cup Milk
4 cup Chicken broth
1 Jar Pasteurized process
cheese spread; (such as
Cheez Whiz) (15ounce)
Salt and Ground Black Pepper
to taste
One fourth teaspoon Catenne pepper
1 tablespoon Prepared mustard

This was a very popular soup at the former Gallagher's restaurants in
Houston.

Place water in soup pot over high heat. Add carrots, celery and green
onions; bring to boil and boil 5 minutes; set aside, but do not drain.

Melt butter in a large stockpot over medium heat and add onion; saute 1
minute, then add flour, blending well. In a large saucepan, bring milk and
broth to boil. Whisk broth mixture into flour mixture with a wire whisk.
Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked
vegetables, including the water in which they were cooked. Bring to a boil
and serve immediately. Makes 8 servings.

Source: Houston Chronicle

Posted to recipeludigest Volume 01 Number 570 by jecraig@laninc.com on
Jan 21, 9