Mother: The name for God in the lips and hearts of little children. William Makepeace Thackeray

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Sherried Cheese Soup


1/2 C finely chopped onion
1/2 C butter or margarine
2/3 C sifted flour
2 tsp seasoned chicken stock base (if desperate use bouillon cubes)
1 tsp each dry mustard, paprika
1/2 tsp salt
5 C milk
1 1/2 C dry Sherry (Of course, the better the Sherry, the tastier the need to worry about alcohol because it cooks out.)
2 C shredded sharp cheddar cheese (I use white cheddar to avoid the food coloring)
2/3 C toasted almonds (you may toast them before or after you chop them, just in a hot pan, no butter needed)
2/3 C crispy bacon you've cooked and blotted with a paper towl
1/3 C chopped or snipped green pepper
1/3 C chopped pimento


Cook onion in butter/margarine until soft, not brown. Add flour, chicken stock base, paprika, salt and dry mustard. Slowly stir in milk over moderate heat until the mixture boils and thickens gently. Now add your Sherry and cheese. Keep stirring to slowly melt the cheese.

I serve this soup hot with toasted almonds crunched up, nice crisp bacon crumbled, chopped pimento and green pepper snips. You may add more Sherry at the end, depending on your taste. This makes approx 1 and 1/2 quarts. You CAN make a thinner soup easily by adding a bit more milk. Up to one cup for the whole batch should do it.

Nice with warm breads and a bit of sliced fruit on nippy fall evenings! This soup is hearty and very appealing to the senses when served up in pretty bowls or mugs!

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