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Danish Cheese Soup

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“This is from the cookbook _Best of Scandinavian Cooking_ by Shirley Sarvis and Barbara Scott O'Neill. The original recipe calls for Danish Danbo cheese, but if you can't find that the authors recommend cheddar, jack, or gouda. I will probably lighten this up some when I make it, but I for now I will post as written. Of course one could easily make this vegetarian by using veg stock instead of chicken broth! Posted for ZWT 6--Scandinavia.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pan, melt butter. Add onions and saute until limp.
  2. Stir in flour, blending to make a smooth paste. Gradually add milk and stock, stirring to make a smooth sauce.
  3. Add carrots, celery, cheese, salt, 1/4 t paprika, and pepper.
  4. Cover and simmer until the cheese is melted and the vegetables are tender, stirring occasionally.
  5. Just before serving, add parsley.
  6. Sprinkle paprika on individual servings.

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