Catholic Recipe: Cheese Soup
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