English Cheddar and Vegetable Medley Soup
| Yield: | 8 Servings |
| Categories: | Soups |
| 2 | Onions; chopped | |
| 3 | Carrots; peeled, chopped | |
| 2 | Rib of Celery; sliced thin | |
| 2 | Baking Potatoes; peeled and cut into 1/2 inch dice | |
| 1 | Butternut Squash; peeled & seeded and fiber removed & cut into 1/2 inch dice | |
| 8 | c | Chicken Stock |
| Salt and Pepper to taste | ||
| 2 | c | Skim Milk |
| 1/2 | c | Heavy Cream |
| 2 | tb | Worcestershire Sauce |
| 2 | c | Cheddar Cheese;sharp,grate |
| GARNISH | ||
| 10 | Bacon Strips; chopped, fried until crispy brown & drain | |
| 1 | c | White Cheddar Cheese; cubed into 1/4 inch pieces |
| 1/2 | c | Parsley; chopped |
| 1 | French Bread; seenote |
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