Time 30m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
In a 2 quart saucepan, heat milk and chicken broth over med-low heat. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned. Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes. Add the flour and cook, stirring constantly, for about 3 minutes. Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended. Return to heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, or until thickened. Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth. Serve soup hot, garnished with chives.
Time 20m Yield 5 cups, 4 serving(s) Number Of Ingredients 10 Steps:
Melt butter in saucepan, and sauté onion and carrots until tender. Blend in flour, paprika, dry mustard and bouillon cubes. Gradually stir in milk and water. Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil. Remove from heat. Gradually add cheese, continually stirring until melted. Serve immediately sprinkled with chopped parsley.
Time 45m Yield 8 servings (2 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.
Yield 6 Number Of Ingredients 6 Steps:
In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture. Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly. In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat. With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Time 30m Yield 6-8 servings (2 quarts). Number Of Ingredients 11 Steps:
In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.
Time 25m Yield 8 servings, about 1 cup soup each Number Of Ingredients 10 Steps:
Cook and stir onion in margarine in large saucepan on medium-high heat until tender. Add flour, mustard, pepper and nutmeg; stir until well blended. Gradually stir in broth. Add milk; mix well. Bring to boil; cook until thickened, stirring constantly. Remove from heat. Stir in cheese until completely melted. Serve hot with crackers.
