“When I serve cheese soup, I put out ham bits, crumbled up cooked bacon, broccoli florets, and croutons to add to the soup.” – Innkeeper Bonnie
2 tablespoons chopped onion
4 tablespoons oleo
4 tablespoons flour
¼ teaspoon salt
¼ teaspoon dry mustard
2 cups milk
2 cups chicken broth or bouillon
2 cups grated Cheddar cheese
Brown onion in oleo. Blend in flour and seasonings. Gradually stir in milk and broth. Bring to a boil for 1 minute, stirring constantly. Add cheese and cook slowly, stirring constantly until cheese is melted.
This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.