Cream Of Cheddar Soup - Rachael Ray - cooking recipe

Ingredients

2 tablespoons butter
1 large yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon hot red pepper flakes, crushed
salt and pepper
1 tablespoon ground cumin
2 tablespoons flour
1 quart chicken stock
1 cup heavy cream
4 cups aged cheddar cheese, grated

Preparation

Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
Turn off heat. While whisking add the grated cheese in 3 additions.
Serve soup immediately.