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Emergency Cheese Soup

Yield about 5 cups


  • 1/4 cup butter or margarine
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 (10 3/4-ounce) cans chicken broth, undiluted
  • 2 cups milk
  • 1/4 teaspoon white pepper
  • 2 tablespoons chopped pimiento
  • 1/4 cup plus 2 tablespoons dry white wine
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 2 cups (8 ounces) shredded sharp Cheddar cheese

How to Make It

  1. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

  2. Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Add pimiento, white wine, Worcestershire sauce, and pepper sauce; stir well. Cook over medium heat, stirring frequently, until mixture is thoroughly heated. Remove from heat; add cheese, and stir until melted. Serve immediately.

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