Catholic Recipe: Cheddar Cheese Soup
Serve this cheese and onion soup as an appetizer or first course.
DIRECTIONS
Cook onion in butter until tender. Add quick-cooking tapioca, salt, pepper, and milk. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; add cheese and parsley; stir until cheese is melted. Makes 4 to 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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