Cheshire Soup Recipes

CHESHIRE SOUP

Steps:

• Put the stock into a large saucepan, add the potatoes, leeks, carrots and seasoning.
• Bring to the boil, then reduce heat and simmer for 15 minutes, or until the vegetables are soft.
• Sprinkle in the oatmeal and simmer for a further 10 minutes, or until soup has thickened.
• Just before serving stir in half the cheese.
• Pour into 4 soup bowls, sprinkle on the remaining cheese and serve with crusty rolls or bread.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CHEDDAR CHEESE SOUP

Steps:

• Saute onions in the oil for 5 minutes or until onions begin to soften.
• Stir in the potatoes, carrots, squash, black pepper, and turmeric.
• Add the stock and simmer for 15 to 20 minutes, until the vegetables are soft.
• Stir in the buttermilk (or milk) and the cheese.
• Puree the soup in a blender or food processor.
• Gently reheat.
• Add salt to taste and serve.

BURGERSHIRE SOUP (COPYCAT FROM CHESHIRE INN - SAINT LOUIS)

Steps:

• In a large soup pot, lightly brown ground beef. Leave in bite-sized chunks. Drain off fat.
• Add next 11 ingredients.
• Bring to a boil and then reduce heat to a very slow simmer.
• Simmer for 90 minutes stirring frequently.
• Add barley and hot water.
• Continue to simmer for 30 minutes.
• Serve with French bread and extra Worcestershire sauce.