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Catholic Recipe: Cheese Soup


  • 1/4 cup butter or margarine
  • 1/2 cup chopped onion
  • 1/2 cup flour
  • 1 quart milk
  • 1 quart stock
  • pinch baking soda
  • 1/2 cup chopped, cooked carrots
  • 1/2 cup chopped celery
  • 1/4 teaspoon paprika
  • 1-1/2 teaspoons salt
  • 1 cup diced sharp Cheddar cheese
  • 2 Tablespoons chopped parsley


Serves: 8-10

Prep Time: 45 minutes

Difficulty: N/A

Cost: n/a

For Ages:n/a



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In Wisconsin, heart of the dairy land, is a monastery where Salvatorian Fathers pack the finest of cheese in great variety — longhorn, Port du Salut, blue, smoky, Cheddar, brick, Swiss, Gouda, Cloister, and many appetizer spreads and rolls — all made with milk from the seminary farm. From among the kitchen-tested recipes in the "Monastery Cheese" booklet, we chose several we are sure you will enjoy.


Melt butter or margarine in 3-quart saucepan; sauté onion lightly. Add flour. Add milk and stock, stirring constantly until slightly thickened and smooth. Add baking soda, vegetables, seasonings, and cheese. Simmer 15 minutes. Do not boil; if soup is boiled, it may curdle. Just before serving, add chopped parsley. Makes 8 to 10 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965