Cream of Cheddar Soup - Rachael Ray
"Another great comfort soup from a Rachael Ray book."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon hot red pepper flakes, crushed
- salt and pepper
- 1 tablespoon ground cumin
- 2 tablespoons flour
- 1 quart chicken stock
- 1 cup heavy cream
- 4 cups aged cheddar cheese, grated
directions
- Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
- Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
- Turn off heat. While whisking add the grated cheese in 3 additions.
- Serve soup immediately.
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Reviews
-
Loved the cumin and pimiento in this soup! Made with full fat milk, not cream.
RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.
