By Kevin Williams
Two soupy comfort food recipes to offer today as the country continues to be in the Deep Freeze.
EMMA MILLER'S CHEESE SOUP
1 ½ cups of finely chopped onion
1 /2 cup flour
4 cups chicken broth
1 /2 cup finely diced celery
1 cup diced sharp cheese
4 teaspoons butter
4 cups milk
½ cup of finely diced carrots
dash each of salt and pepper
Cook onion in butter until tender. Blend in flour. Add remaining ingredients except cheese. Cook on high and stir till thickened and bubbly. Reduce heat. Add cheese, stir to melt. Simmer 15 minutes. Serves 8.
AMISH CHEDDAR CHOWDER
2 cups water
2 cups diced potatoes
1 /.2 cup diced carrots
1 /2 cup diced celery
1 /4 cup chopped onion
1 teaspoon salt
1 /4 teaspoon black pepper
Combine all ingredients in a large kettle. Boil 10 to 12 minutes. Meanwhile make white sauce. Stir sauce into undrained vegetable mixture. Heat throughout.
White Sauce
1 /4 cup butter
1 /4 cup flour
2 cups milk
2 cups cheddar cheese,grated
1 cup cubed ham or fried bacon crumbs
In a small saucepan melt the butter. Add flour and stir until smooth (about 1 minute). Slowly add milk while stirring. Cook until thickened. Add grated cheese and stir until melted. Toss in ham or bacon.
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