Curry Cheese and Broccoli Soup

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            Vegetables
                Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Fresh broccoli
     1/4  cup           Butter
   1      tablespoon    Curry powder
   1                    Med Onion -- chopped
   6      cups          Chicken broth
   2                    Lg Potatoes -- cubed
   4                    Carrots -- sliced thin
   1      cup           Milk
   3      cups          Sharp chedder cheese -- shred

Trim the flowerets from broccoli and cut into small pieces. Discard tough ends
of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter
over medium heat. Add curry powder and onion and stir for 5 minutes. Add broth,
potatoes, brocoli stems and carrots. Cover and simmer until potatoes mash easily
, about 30 minutes. Whirl about half the broth and vegetables in a blender or food
processor until pureed. Return to kettle. Heat soup to boiling and add broccol
i flowerets and milk. Simmer, uncovered, util flowerets are tender when pierced.
Stir in cheese a little at a time until melted.

                        Dutch Farmer's Cheese Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Vegetables
                Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter (1/2 stick)
   1 1/2  pounds        Russet potatoes -- peeled and
   1 1/2  pounds        Cauliflower -- trimmed and cut
                        florets
   1      pound         Carrots -- peeled and sliced
   1      large         Onion -- peeled and chopped
   4      cups          (or more) canned vegetable -- broth
   6      slices        French bread (1 inch thick)
  12      ounces        Gouda cheese -- wax removed
                        cheese sliced

Melt the butter in a heavy large Dutch oven over medium-high heat.
Add the potatoes, cauliflower, carrots and onion.  Saute until the onion
is golden brown, about 7 minutes.  Add 4 cups of broth and bring to a boil.
Reduce the heat and simmer for about 30 minutes, until the vegetables are tender,
adding more broth if the soup is too thick. Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.
Bring to a simmer before continuing.

Preheat the broiler.  Transfer the soup to a large broiler proof bowl
OR to individual ovenproof soup bowls.  Arrange the bread slices atop
the soup and place the cheese slices on top, covering the bread completely.
Broil 6 inches from the heat source until the cheese melts and is golden,
watching closely to avoid burning, about 32 minutes. Serve immediately.

NOTE:  "A crouton topped with melted Gouda cheese is the delicious accent
to an appealing meatless soup."
Makes 6 servings.

                         Fish and Cheese Chowder

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Fish fillets -- fresh or froze
   2      tablespoons   Butter
   6      tablespoons   Chopped onion
   1      cup           Chopped carrot
   6      tablespoons   Chopped celery
     1/4  cup           Flour
     1/2  teaspoon      Salt -- optional dash paprik
   2      cans          10 oz. chicken broth -- not
                        Diluted
   3      cups          Milk
   1      cup           Grated processed cheese

Thaw frozen fish fillets enough to allow cutting, about 30 minutes. Cut fish in 1-in. cubes.
Melt butter in large saucepan; add onion, carrot, and celery.  Cook until onion is transparent.
Blend in flour, salt, and paprika.  Cook 1 minute, stirring constantly. Gradually add chicken
broth and milk.  Cook, stirring constantly, until thickened. Add fish; simmer until fish flakes
easily (5 minutes for fresh; 10 for frozen). Add cheese; stir until melted. Serve Hot. Y
ield: 2 1/2 quarts.

                            German Cheese Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  cups          Skim milk
   1 3/4  cups          Whole-wheat bread crumbs -- (fresh)
   2      teaspoons     Dijon mustard
   1      cup           Muenster cheese -- shredded
                        Nutmeg (garnish)
                        Paprika (garnish)
                        Minced parsley (garnish)

Servings:  4
Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and mustard
and process on low speed until smooth. Place this mix in saucepan with remaining
milk and the cheese. Cook over low heat, stirring constantly, until the cheese melts
and the soup is heated through. Do not boil.  Pour into bowls and sprinkle with nutmeg,
paprika and parsley.

 Ham and Cheese Chowder

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Diced -- cooked potatoes
   1      cup           Chopped onion
   3      tablespoons   Butter
   3      tablespoons   Flour
                        Salt
                        Pepper
   3      cups          Milk
   1 1/2  cups          Chopped ham
   1 1/2  cups          Grated cheddar cheese
   1                    Small can cream-style corn

In large pan, cook potatoes and onion in boiling water until onions are tender.
Drain liquid except for 1 cup which remains in the pan with the potato mixture.

In small pan, melt butter. Stir in flour, salt and pepper. Add flour mixture to
potatoes and onions. Cook and stir until mixture thickens and bubbles.
(Watch carefully to avoid mixture sticking to pan.)
Add milk, ham, cheese and cream-style corn. Stir over medium heat until cheese melts

                    Jack Daniel's Cheese 'N Brat Soup

Recipe By     :
Serving Size  : 6    Preparation Time :1:30
Categories    : Cheese                           Soups
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           celery -- chopped
   1      cup           carrot -- chopped
   1      cup           bell pepper -- chopped
   1      cup           onion -- chopped
   2      tablespoons   Vegetable oil
   6      cups          chicken broth
   4                    JOHNSONVILLE BEER BRATWURST -- cut in 1/2" rounds
   1      teaspoon      salt -- to taste
     1/2  teaspoon      black pepper -- to taste
   1      tablespoon    worcestershire sauce
     1/2  teaspoon      TABASCO BRAND Jalapeno Sauce
   1      cup           monterey jack cheese -- shredded
   2      tablespoons   flour
   1      bottle        JACK DANIEL'S LAGER BEER

   In a large soup pot, saute the veges in oil until lightly browned. Add=
the chicken broth; bring to boil, reduce heat, cover, and simmer until c=
arrots are almost tender. About 30 minutes. Add the bratwurst, salt, pepp=
er, worcestershire sauce, and Tabasc
o Jalapeno Sauce; return to boil, reduce heat, cover and simmer 15 minute=
s.
  Stir together the cheese and flour; add to the simmering soup, whisking=
to distribute thoroughly. Increase heat and bring barely to boil, stirri=
ng constantly. Add the Jack Daniel's Lager Beer. bring again balely to bo=
il; reduce heat and simmer 5 minutes

Longhorn Steaks Restaurant and Saloon's Beer-Soup

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups                            **Move
                Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       qt           Water
   1                    Rib celery, finely diced
   1                    Carrot, finely diced
     1/3   c            Finely diced onion
   3       tb           Granulated chicken stock
                        -base
   8       oz           Budweiser beer
     1/3   lb           Mexican Velveeta cheese, cut
                        -in cubes
     1/3   lb           Regular Velveeta cheese, cut
                        -in cubes
   4       oz           Grated Cheddar cheese
     1/2   c            Butter or margarine
   8       tb           Flour

  Bring water and beer to a boil and add vegetables and    
  granulated chicken base.  Return to a boil and then      
  simmer about 20 minutes or until vegetables are          
  tender. Add Velveeta cheeses gradually, stirring until   
  cheese melts.  Blend in the Cheddar.  Make a roux of     
  the butter or margarine and the flour (as if for gravy   
  or cream sauce) and add to soup and stir and simmer      
  until desired thickness. Serve with crackers.     

                     Mushroom and Cheddar Cheese Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups/Stews                      Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Dried porcini mushrooms *
   2      tablespoons   (1/4 stick) unsalted butter
   6      ounces        Fresh shitake mushrooms -- stems removed, slice
   1      bn            Green onions -- chopped
   2      tablespoons   All-purpose flour
   2      cups          Canned chicken broth
   2      cups          Milk
   1 1/4  cups          Packed grated sharp -- Tillamook cheddar ch

Cover porcini with hot water and soak 30 minutes.  Drain.

Melt butter in heavy large saucepan over medium-high heat.  Add shitake mushrooms and green
onions and saute' until tender and beginning to brown, about 5 minutes.  Gradually mix in broth and milk.
Add porcini. Bring to simmer, stirring frequently.  Reduce heat to low and simmer unti thick,
stirring occasionally, about 20 minutes. Add cheese and stir just until melted.  Season with
salt and pepper. Garnish with parsley and serve.

                            Nacho Cheese Soup

Recipe By     : Sizzling Mexican
Serving Size  : 6    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       dry au gratin potatoes
  15      ounces        whole kernel corn -- undrained
   2      cups          water
   1      cup           salsa
   2      cups          milk
   1 1/2  cups          Sargento Supreme shredded cheese for
   2      ounces        sliced ripe olives -- drained
                        tortilla chips -- optional


In large saucepan, combine potatoes, dry au gratin sauce mix, corn with liquid,
water and salsa. Heat to a boil; reduce heat. Cover and simmer 25 min. or until
potatoes are tender, stirring occasionally. Add milk, taco cheese and olives.
Cook until cheese is melted and soup is heated through, stirring occasionally.
Garnish with tortilla chips.

  

                       Roasted Garlic and Brie Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese                           Restaurant
                Soups                            **Move

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Heads garlic -- unpeeled
                        into cloves
   6      tablespoons   Olive oil
   1      medium        Onion -- diced
   2                    Celery stalks -- diced
   1                    Carrot -- diced
     1/4  cup           Flour
   6      cups          Chicken stock
   1      teaspoon      Fresh oregano -- chopped
     1/2  teaspoon      Fresh thyme -- minced
   7      ounces        Brie; remove rind -- cut into pieces
                        White pepper

Preheat oven to 325 degrees.  Drizzle garlic in a baking dish with two tablespoons oil.
  Cover with foil and bake until golden and tender--about 30 minutes.
Cool.

Cook onions in 4 tablespoons oil until translucent, about 10 minutes. Add celery and
carrot and cook about ten minutes.  Add flour while stirring. Cook and stir 3 minutes.
Gradually mix in stock.  Bring to boil, stirring often.  Reduce heat to medium low and
simmer until slightly thickened, stirring from time to time--about 15 minutes.

Peel garlic and place in a processor.  Add a cup of soup.  Puree.  Return mixture to pan.
Add oregano and thyme.  Simmer over low heat, gradually adding Brie, stirring until melted
after each addition.  Adjust seasonings.

This is good served with thin toasted baguette slices.
Coat with butter before toasting.  I also sprinkled them with garlic salt as we love salt and garlic. 
Or you could top this soup with croutons.

          Slow-Cooker Cheese Soup

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       cn           Cream of celery soup
   1       lb           Cheddar cheese -- cube
   1       t            Worcestershire sauce
   1       c            Beer or milk
     1/4   ts           Paprika
                        Croutons or popcorn -- garnish

  Place all ingredients except garnishes in slow cooker    
  on LOW. Cover and cook for 4 to 6 hours. Garnish with    
  croutons or popcorn.

                            Tavern Cheese Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:30
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Cups          Russet Potatoes -- Peeled, Diced
   1 1/2  Cups          Water
   1      Cup           Celery -- Chopped
   1      Cup           Leeks,Chopped
   2      Teaspoons     Chicken Bouillon Granules
   8      Ounces        Cheddar Cheese,Shredded
   2      Cups          Milk
   1      Cup           Beer or Water
   2      Teaspoons     Worcestershire Sauce
   1      Teaspoon      Salt
     1/4  Teaspoon      Dry Mustard
     1/4  Teaspoon      White Pepper

In a large saucepan over high heat, bring potatoes, 1 1/2 cups water, celery,
leeks and bouillon granules to a boil. Reduce heat to low, cover and simmer for 30 minutes or until
potatoes are fork-tender.  Remove from heat (do not drain) and mash mixture until smooth.
Gently stir in cheese until melted.  Stir in milk, beer, Worcestershire sauce, salt, dry mustard
and white pepper. Stir over low heat until hot.  Serve immediately.

                     The Cafe's Jalapeno Cheese Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         Butter
   1      teaspoon      Baking soda
     3/4  cup           Flour
   6      tablespoons   Cornstarch
   1 1/2  quarts        Water
  16                    Chicken bouillon cubes -- crushed
   2      tablespoons   Minced canned jalapenos
   6      cups          Milk
  16      ounces        American cheese -- sliced
   1      medium        Onion -- sliced
     1/2                Celery stalk -- chopped
     1/2  cup           Carrot -- chopped

To make rouz, melt butter in skillet.  Add baking soda, flour and cornstarch. 
Mix together until it thickens.
in a 10 qt. stockpot, bring water, crushed chicken bouillon and jalapenos to a boil.
Add roux to boiling water and stir until roux thickens and begins to boil.
Add milk to boiling mixture and stir until milk is completely mixed into mixture.
Turn heat down to medium low.  Add sliced cheese, a slice at a time and
continue to stir until cheese is completely melted.   Add vegetables to soup
and turn off the burner.  Will   hold in the refrigerator for ony 2 days..or so.

                       Vermont Cheddar Cheese Soup

Recipe By     :
Serving Size  : 6    Preparation Time :0:50
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tbsp          Unsalted Butter
     1/2  C             Celery -- chopped
     3/4  C             Green Onions -- thinly sliced
     1/2  C             Yellow Onion -- chopped
   3      Tbsp          All-Purpose Flour
     1/8  Tsp           Nutmeg -- ground
     1/8  Tsp           Black Pepper -- ground
   2      C             Chicken Stock Or Low-Sodium Broth
   2      C             Light Cream
   2      C             Whole Milk
     3/4  tsp           Salt
     1/8  tsp           Red Pepper (Cayenne) -- ground
  12      oz            Sharp Cheddar Cheese -- shredded

1. In a large saucepan, melt butter over moderately high heat. Add the
celery, 1/2 cup of green onions and the yellow onions. Saute for 5 mins or
until tender. Stir in flour, nutmeg and black pepper and cook for 2 mins,
stirring constantly.
2. Whisk in the stock and bring to a boil. Lower the heat, cover, and
simmer for 15 mins, stirring occasionally. Stir in the cream, milk, salt,
and ground red pepper. Heat just until the soup begins to bubble.
3. Add the cheese, one handful at a time, and whisk constantly until
melted. (Do not let boil.) Ladle into bowls and garnish with the remaining
1/4 cup of green onions. Makes six 1-cup servings.

     Wisconsin Cheese Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   Butter or margarine
   2      medium        Carrots -- finely chopped
   2                    Celery ribs -- finely chopped
   1      medium        Onion -- finely chopped
     1/2                Green pepper -- seeded and
                        chopped
   5                    Mushrooms -- chopped
     1/2  cup           Cooked ham -- finely chopped
                        optional
     1/2  cup           Flour
   2      tablespoons   Cornstarch
   1      quart         Chicken broth
   1      quart         Milk
     1/2  teaspoon      Paprika
     1/4  teaspoon      Cayenne (up to 1/2 t.)
     1/2  teaspoon      Dry mustard
   1      pound         Sharp cheddar cheese -- grate
                        Salt
                        Freshly ground black pepper

In  a  large  heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper,
mushrooms and ham (if desired).  Cook over medium heat until  vegetables  are  crisp  tender,
about 10 minutes, stirring occasionally.  Do  not  brown.   Add  flour  and cornstarch; cook
, stirring constantly, about 3 minutes.  Add broth and cook, stirring, until slightly thickened. 
Add milk, paprika, cayenne and mustard. Stir in cheese gradually, stirring until cheese is melted.
To avoid curdling, do not allow soup  to  boil after cheese is added. Season to taste with salt and pepper.
Serve piping hot.  Makes about 2 1/2 quarts soup.