Ingredients:

1 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

2 teaspoons minced garlic

6 Tablespoons unsalted butter

8 Tablespoons flour

1 teaspoon dry mustard

4 cups chicken stock

2 cups heavy cream

1-1/2 pounds grated Vermont Cheddar Cheese

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Melt butter in soup pot. When hot, add onion, garlic, celery, and carrots. Saute for 7 to 10 minutes. Sprinkle flour and dry mustard on top, reduce heat, and stir to incorporate constantly for 10 minutes. Add chicken stock 1 cup at a time, whisking to incorporate each time. Add heavy cream, bring to a boil, and simmer for 45 minutes.

Strain into another pot. Add cheese and Worcestershire sauce and whisk to incorporate and melt. You may need to return this mixture to heat to help melt the cheese. If so, use a low flame or a double boiler so mixture does not burn. Season with salt and pepper. You may vary this soup presentation at this time by adding ham, sun-dried tomatoes, grilled chicken, or croutons.

Yields: 12 servings.

*From the recipe files of chef Russell Stannard, Rabbit Hill Inn.

• Rabbit Hill Inn on VirtualCities.com
• Rabbit Hill Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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