Cheese Soup

Recommended Hamilton Beach® Product:  Juice Extractors

• 1/2 cup butter
• 3 tablespoons finely minced onion
• 3/4 cup flour
• 2.5 cups chicken stock
• 1 teaspoon Dijon mustard
• Pulp of 1 carrot
• 4.5 cups milk, heated
• 1 pound American cheese, sliced
• Salt and pepper to taste

1. Melt butter in 2.5-quart saucepan over medium heat.
2. Add onions and cook and stir until onion is soft, about 3 minutes.
3. Add flour and cook and stir for 3 minutes on low heat. Do not brown. Slowly stir in chicken stock.
4. Add mustard and carrot pulp and hot milk.
5. Bring to a boil, then reduce heat and simmer 5 minutes.
6. Remove from heat and add sliced cheese. Stir until cheese is melted.