New England Cheese Soup

By ClaudiaJan

Ingredients

• 1/2 stick butter -- 1/4 cup
• 1 cup celery -- chopped
• 1/2 cup onion -- chopped
• 1/4 cup flour
• 1 tsp dry mustard
• 3 cups milk
• 3 cups chicken broth -- rich
• 2 tsp Worcestershire sauce
• 1 lb cheddar cheese -- shredded
• salt & pepper to taste
• garlic flavored croutons

Preparation

Step 1

Melt butter over moderate heat in Dutch oven. Add celery and onion. Cook over moderate heat until onion is soft. Add flour, mustard, salt and pepper. Cook a a few minutes over moderate heat, stirring. Gradually add milk, broth and Worcestershire sauce. Bring to boiling point, stirring constantly. Reduce heat to low. Gradually stir in cheese until melted. Garnish with croutons. Makes two quarts.
At the point where the cheese is added, add peeled, sliced potatoes to suit the size of the servings. I do not add cheese when I am using the recipe for potato soup! YUM!