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Cream of Cheddar Soup - Rachael Ray

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“Another great comfort soup from a Rachael Ray book.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Turn off heat. While whisking add the grated cheese in 3 additions.
  4. Serve soup immediately.

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