Wisconsin Cheddar And Vegetable Soup - cooking recipe

Ingredients

3 Tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
c. chopped cauliflower
2 large Russet potatoes, chopped
2 c. homemade chicken stock or canned
1 qt. milk
1/8 tsp. ground nutmeg
1/8 tsp. ground pepper
2 c. shredded Cheddar cheese
1/4 c. sherry
1 Tbsp. Dijon mustard
Tabasco sauce
Worcestershire sauce

Preparation

In a large soup pot, melt butter. Saute onion, celery, cauliflower and potatoes over low heat until soft. Add stock, milk, nutmeg and pepper. Bring mixture to a simmer. Let simmer until vegetables are tender, about 5 minutes. Puree soup in batches in a blender; return to the pot and bring to a boil. Turn off heat. Gradually add the Cheddar. Gradually reheat soup, stirring, being careful not to boil. Add the sherry, mustard and Tabasco and Worcestershire sauces to taste. Garnish with croutons and more shredded cheese. Yield: 6 to 8 servings.