Vermont Cheese Soup Recipe

Vermont Cheese Soup

Author: Cynthia Lee

Nutrition Information

Serves: 4

Calories: 228

Fat: 17 g
Carbohydrates: 12 g
Protein: 7 g

Recipe type: Appetiser

Cuisine: Chinese

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

If you are a soup lover, Vermont Cheese Soup is worth a try. A lot of people find soups hard to prepare, therefore they mostly compromise on taste. Soups made of chicken and corns have become too boring now. The chefs are versatile these days. With different additions and experiments, they have prepared recipes of several delicious and healthy soups.

Ingredients

Margarine/butter
Onions
Carrots
Celery
Green Bell Peppers
Water
Vegetarian Consommé Prep (Chicken Style)
Cream
Dry Roux (Sauce/Soup Thickener)
Cheddar cheese
American cheese

Instructions

Take a saucepan and melt butter or margarine on a medium heat.
Once the butter is completely melted, add onions, carrots, celery and green peppers.
Cook for at least 10 minutes, making sure that the vegetables are tender.
Put in water and Vegetarian Consomme Prep and mix the whole material smoothly with a spoon.
Bring to the boil and let it simmer for a few minutes on medium heat.
It is the time to blend cream and Dry Roux, turning it into smooth slurry.
You can use a wire whip for this.
Gentry add slurry to the boiling liquid.
Increase the heat, and keep moving the cooking spoon.
It is very important that you stir constantly.
Let it boil for a few minutes, making sure that liquid has thickened.
The last step is to add the cheese.
Keep stirring frequently and make sure that the cheese is fully melted.
Once the cheese is dissolved, turn off the burner and put the pan aside.
Transfer the liquid to a neat bowl.
Your delicious Vermont Cheese Soup is ready to serve now!