“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

Cheese Soup

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.

Virginia Neumann

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.