My sons love this soup and it is special to me because my mother made it. I still have her handwritten copy which has yellowed with age and use over the last thirty years. My mom passed away this year on St. Patrick’s Day. I miss you mom! Recipe to follow and the finished product. Yummmm!
Gallagher’s Cheddar Cheese Soup
1/3 Cup Peeled and Sliced Carrots
1/3 Cup Sliced Celery
1 Cup Chopped Green Onion (tops and all)
2 Cups Water
1 Medium White Onion Chopped
1/2 Cup Butter (2 Sticks)
1 Cup Flour
4 Cups Milk
4 Cups Chicken Broth
1 Jar (160z) Kraft Cheez Whiz
1/2 Teaspoon Cayenne Pepper
1 Tablespoon Prepared Yellow Mustard
Bring first three ingredients in the 2 cups water boiling for 5 minutes in a saucepan. Drain and set aside until broth is ready. Saute white onion in butter in your large soup pot. In the meantime, have milk and broth blended and bring to a boil in microwave or another sauce pan. Whisk flour into the onions. Stir milk and broth briskly into flour onion mixture with whisk. Add Cheez Whiz, Cayenne, Mustard and Salt and Pepper if desired. Stir until blended then add vegetables. Serve in Bread Bowl or alone.