Beaver Lake Cottages

Eureka Springs, Arkansas

Specialty Recipe

Cheddar Cheese Soup

This recipe is from Chef Heinz Huegler, formerly with the Beaumont Country Club.

Ingredients:

1/3 cup carrots, finely chopped

1/3 cup celery, finely chopped

1 cup green onions, finely chopped

2 cups water

1 medium white onion, chopped

1/2 cup butter

1 cup flour

4 cups milk

4 cups chicken broth

One 15-ounce jar Kraft Cheese Whiz spread

1/4 teaspoon cayenne pepper

1 Tablespoon prepared mustard

salt and pepper to taste

Boil carrot, celery, and green onions in 2 cups of water for 5 minutes. Saute white onion in butter. Add flour and blend well.

Boil milk and chicken broth. Stir briskly into white onion mixture with a wire whisk. Add cheese, salt, pepper, and cayenne. Stir in mustard and the boiled vegetables, including the water in which they were cooked. Bring to a boil and serve immediately.

Serves: 8

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

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