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Vermont Cheddar Cheese Soup

by

Yield: Serves 8

Either chicken or turkey stock can be used here. The wine and cheese blend beautifully, the cream smooths out the flavors, and the nutmeg tickles the palate. --The Hermitage, Wilmington, Vermont

Ingredients:

  • 1-1/2 quarts richly flavored poultry stock
  • 3/4 cup dry white wine
  • 3/4 pound shredded cheddar cheese
  • Beurre manié
  • 6 ounces heavy cream
  • Nutmeg

Instructions:

Simmer stock and wine for 10 minutes. Gradually add shredded cheese, stirring constantly until cheese is melted. Thicken with beurre manié and simmer 7 minutes, whisking constantly. Do not let soup boil. Stir in cream, add ground nutmeg to taste, and serve.
Updated Wednesday, March 26th, 2008
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