New England Cheese Soup

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30 minutes 4 Servings Print RecipeEmail Recipe


1cupchicken stock
2tablespoonvegetable oil
1⁄4cuponion (diced)
1⁄4cupcarrot (diced)
1⁄4cupgreen bell pepper (diced)
1⁄4cupcelery (diced)
1tablespoonwhole wheat flour
1⁄2cupnonfat dry milk
1 1⁄2cupsharp cheddar cheese (grated)
2teaspoonprepared mustard
4tablespoonslivered almonds (toasted)


In two small saucepans, warm the broth and the milk separately until hot; keep warm over low heat.

In a large saucepan, warm the oil over moderate heat. Add the onion and sauté, stirring, for 30 seconds, or until barely softened. Add the carrots and sauté, stirring, for 1 minute. Add the bell pepper and celery and sauté for 2 minutes longer.

Sprinkle the flour and the dry milk over the vegetables. Cook, stirring, for 30 seconds. Pour in the hot broth and whisk until smooth. Whisk in the hot milk. Add the cheese gradually, whisking until the cheese is completely melted. Whisk in the mustard.

To serve, divide the soup evenly among 4 bowls. Sprinkle each serving with 1 tablespoon of the almonds.

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