From the kitchen of John and Kim Koepke, Oconomowoc, Wis.
Course Soup
Keyword Cheese, Soup
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Ingredients
3tbspButter
1cup Yellow onionchopped
¼cupAll-purpose flour
3½cupsChicken broth
¼cupDry white wine
1Bay leaf
½cupHeavy cream
12oz.Swiss and caraway cheeseshredded
1tspWorcestershire sauce
½tspfreshly ground black pepper
Toasted seasoned croutons
Cracked black pepperoptional
Instructions
Melt the butter in a large heavy-bottom soup pot over medium heat. Add the onion. Cook, stirring occasionally, for 5 to 8 minutes, or until the onions begin to soften. Sprinkle the flour over the onion and cook, stirring constantly, for 1 to 2 minutes.
Gradually add the chicken broth and wine, whisking constantly. Bring to a boil, whisking frequently. Decrease the heat to low and add the bay leaf. Cover and simmer for 20 minutes.
Remove the bay leaf. Turn off the heat and stir in the heavy cream. Gradually add the cheese, one small handful at a time, stirring until each handful is melted before adding the next handful.
Stir in the Worcestershire and ground pepper. If the soup is not hot, return to low heat until warmed through.
Top with the croutons and, if desired, cracked pepper.