Caraway Cheese Soup
This recipe is 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. Photo credit: Peter Krumhart and Dean Tanner.
10 min Prep Time
25 min Cook Time
- Prep Time: 10 min
- Cook Time: 25 min
- 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)
Step 1Melt 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.
Step 2Gradually 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.
Step 3Remove 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.
Step 4Stir in the Worcestershire sauce and ground pepper. If the soup is not hot, return to low heat until warmed through.
Step 5Top with the croutons and, if desired, cracked pepper.
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