Cheddar Cheese Soup With Curry

Serves 6
None Specified

1/4 cup unsalted butter

1/2 cup chopped celery

1/2 cup julienne-cut carrots

1/2 cup finely chopped onion

1/4 cup Wondra Flour

2 tsp. Kowalski's Curry Powder

1/4 tsp. Kowalski's Coarse Ground Black Pepper

3 cups chicken stock

2 (8 oz.) pkgs. Kowalski's Fancy-Shred Cheddar Cheese

2 cups milk


In large saucepan, melt butter over medium heat; add celery, carrots and onion. Reduce heat to low; simmer, covered, until vegetables are tender (8-10 min.). Stir in flour, curry and pepper. Gradually whisk in chicken stock. Heat to boiling over medium heat, stirring constantly; boil and stir 1 min. Reduce heat to low; stir in cheese and milk. Continue cooking, stirring constantly, until cheese is melted.