Caraway Cheese Soup

From the kitchen of Wisconsin dairy farmers John and Kim Koepke, reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing ©2015

Caraway Cheese SoupPhoto credit: Peter Krumhart and Dean Tanner

Dairy farmers John and Kim Koepke of Oconomowoc, Wisconsin, make a version of Caraway Cheese Soup with their own LaBelle cheese with fenugreek, an aromatic seed popular in Indian cooking. Fenugreek has a sweet, nutty, maple-like flavor that perfectly complements the rich, creamy flavor of the cheese. In fact, the Koepkes’ recipe includes a bit of pure maple syrup. You also can try this satisfying soup made with Swiss cheese studded with caraway seeds.

Caraway Cheese Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4-6


  • 3 tablespoons butter
  • 1 cup chopped yellow onion
  • 1/4 cup all-purpose flour
  • 3 1/2 cups chicken broth
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 12 ounces Swiss and caraway cheese, shredded
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • Toasted seasoned croutons
  • Cracked black pepper (optional)


  1. 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 onion begins to soften. Sprinkle the flour over the onion and cook, stirring constantly, for 1 to 2 minutes.
  2. 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.
  3. 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.
  4. Stir in the Worcestershire sauce and ground pepper. If the soup is not hot, return to low heat until warmed through.
  5. Top with the croutons and, if desired, cracked pepper.

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