MINNIE MOUSE’S SMOKY CHEESE SOUP
4 T. unsalted butter
1 C. finely chopped onion
1/2 C. finely chopped carrots
1/2 C. finely chopped celery
1 tsp. finely chopped fresh rosemary or 1/4 tsp. dried, crushed
1/8 tsp. freshly ground white pepper
1/2 tsp. paprika
4 T. all-purpose flour
6 C. chicken stock, preferably homemade
8 oz. smoked Cheddar cheese, grated
1/4 C. dry Sherry
1/2 small red bell pepper, cut into fine dice, for garnish
1/2 small zucchini, cut into fine dice, for garnish
In a large saucepan over medium heat, melt the butter. Add
the onion, carrots, celery and the rosemary. Cook until
softened, about three minutes.
Stir in the white pepper, paprika, and the flour. Cook, stirring
constantly, without browning, for two minutes.
Slowly whisk in the stock, bring to a boil, reduce the heat and
simmer gently, partially covered, for 20 minutes.
Add the cheese and cook, stirring, until the cheese melts and
the soup is smooth. Add the Sherry.
Serve hot, garnishing each portion with a sprinkling of diced
red pepper and zucchini.
Yields 8 servings.