Twenty-eighth new recipe

I’ve tried a bunch of recipes from Noble Pig’s food blog with great results just about every time. For example, I can’t say enough about the cider-glazed sausages that I made twice last week! Unfortunately this recipe wasn’t quite as successful. It was pretty easy to make, which I appreciated, and the soup smelled delicious as it was simmering, but I’m just not crazy about the end result. Maybe it was the wine flavor (I’m in the minority of people who don’t drink – I just don’t like the taste of alcohol) or the type of cheese (I think adding another kind along with the cheddar would have helped), but there was something unpalatable about this soup. It wasn’t bad by any stretch of the imagination, though. Dan and I eat ate a bowl for lunch last Sunday and we discovered that it was infinitely better with bread, but still not worth a repeat performance. There’s a Corningware container full of white cheddar cheese soup in our refrigerator right now, but I have a feeling it’s going to be thrown out rather than eaten as leftovers. Too bad. This will not deter me from trying other recipes from Noble Pig, however, because I’ve found so many delicious ones on her blog. I’m especially fond of her Ranch Mac and Cheese!

INGREDIENTS:
1/4 c unsalted butter
1 c yellow onion, diced small
1/2 c celery, diced small
1 tsp minced garlic
1/4 c all-purpose flour
2 tsp dry mustard
1 tsp kosher salt
1 tsp ground white pepper
1/2 c dry white wine (I used Chardonnay…from a box)
1 1/2 c chicken broth
1 1/2 c whole milk
1-1/2 c heavy cream
12 oz white Cheddar cheese, grated

DIRECTIONS:
Saute onion and celery in butter in a large pot over medium-low heat for 10 minutes. Add garlic and saute 1 minute more. Stir in flour to coat the vegetables. Add dry mustard, salt, and white pepper. Stir constantly for 2 minutes to prevent scorching. Whisk in wine – the mixture will be clumpy. Then whisk in broth, milk, and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat, and simmer for 15 minutes. Remove from heat and stir in cheese. Continue stirring until cheese is completely melted. Transfer to individual serving bowls. Enjoy!

Based on Noble Pig’s White Cheddar Cheese Soup.