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Sherried Cheese Soup


1/2 C finely chopped onion
1/2 C butter
2/3 C sifted flour
2 Tsp seasoned chicken stock base
1 Tsp each of dry mustard, paprika, and salt
5 C milk (I use 2% or skim milk)
1 1/2 C dry sherry
2 C shredded sharp cheddar cheese
2/3 C toasted, sliced, or slivered almonds
2/3 C crisp cooked bacon
1/3 C chopped green pepper
1/3 C chopped pimento


Cook onion in butter or margarine until soft but not browned.

Blend in flour, chicken stock base, mustard, paprika, and salt. Gradually stir in milk.

Cook, stirring frequently, over moderate heat until mixture boils and thickens. Stir in sherry and cheese.

Continue to heat slowly until cheese melts.

Serve hot with toasted almonds, crisp bacon, chopped pimento, and green pepper. Add additional sherry for final seasoning, if desired.

Makes about 1 1/2 quarts.

If thinner soup is desired, add 1/2 to 1 C extra milk.

This is a delicious fall soup to serve with my orange rolls. You can freeze all of this for later, but don't count on leftovers if you serve it right away!

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