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Catholic Recipe: Cheddar Cheese Soup

INGREDIENTS

2 Tablespoons minced onion
2 Tablespoons butter or margarine
2 Tablespoons quick-cooking tapioca
1-1/4 teaspoons salt
1/8 teaspoon pepper
4 cups milk
1/2 cup grated sharp Cheddar cheese
2 Tablespoons chopped parsley

Details

Serves: 4-6

Prep Time: 30 minutes

Difficulty: ★☆☆☆

Cost: ★★☆☆

For Ages: 11+

Origin:

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Food Categories (1)

Feasts (0)

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