lilylove
Active member
3 Tbs (45 ml) butter
1 medium onion, finely chopped
1 shallot, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
3 cups (750 ml) chicken stock
2 cups (500 ml) half-and-half
3 Tbs (45 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
12 oz (335 g) sharp cheddar cheese, shredded
Chopped fresh chives for garnish (optional)
Heat the butter in a large soup pot over moderate heat and saute
the chopped vegetables until tender but not brown, about 5 minutes.
Stir in the flour and cook, stirring frequently, for 2 minutes. Whisk
In the chicken stock and half-and-half and bring to a boil. Reduce
The heat and simmer forjust a little long then Remove from the heat and stir in
The optional sherry, salt, pepper, and optional cayenne. Add the
cheese a little at a time, Mix constantly until the cheese has melted.