CHEDDAR CHEESE SOUP
12oz. white mirepoix; 4oz. butter; 1oz. garlic; 4oz. flour; 1 gallon chicken stock; 2lbs. cheddar cheese, grated; 1 pint heavy cream; 4oz. green pepper, julienne; 4oz. red pepper, julienne; 1/2oz. dry mustard; 1 ounce white wine, dry; tabasco to taste; worcestershire to taste
Sweat the mirepoix in the butter until it is tender. Add the garlic and sweat briefly. Add the flour. Stir it in. Cook for 5 minutes. Add the stock and simmer the mixture for 45 minutes. Add cheddar cheese and continue to heat the soup gently until the cheese melts. Add the heavy cream and heat the soup just to a simmer. Do not boil it. Add peppers. Add dry mustard and wine. Adjust seasoning with tabasco and worcestershire sauces and salt and pepper. MAKES: 1 gallon
