The Chalet's Swiss Cheese Soup

Lynnda Cloutier

By
@eatygourmet

Rich and creamy and just right for autumns blustery days.Source: Unknown


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Ingredients

2 tbsp. butter
2 tbsp. flour
1/2 small onon, finely chopped
1 tbsp. butter
4 cups water
4 tsp. chicken base
1 tbsp. or more white pepper (remember white pepper is stronger than black pepper)
1 egg yolk
1/2 cup flour
2 cups milk
1 cup shredded swiss cheese
3 tbsp. shredded american cheese,optional
salt to taste
2 tbsp. chopped parsley
1 tsp. maggi seasoning sauce

Directions Step-By-Step

1
Mix 2 Tbsp. butter and 2 Tbsp. flour in small pan and cook over medium heat til smooth and thick; don't brown. Set aside.
2
Saute onion in 1 Tbsp. butter in large pan over medium high heat til golden brown, stirring constantly. Add water, chicken base and white pepper and mix well. Bring mixture to a boil over high heat, stirring constantly. Reduce heat.
3
Mix egg yolk and 1/2 cup flour in medium bowl and whisk til blended. Add milk gradually, whisking constantly til smooth. Whisk the milk mixture into the chicken base mixture and bring to a boil, stirring constantly. Reduce heat
4
Add the cheeses and cook til melted, stirring to mix well. Whisk in butter and flour mixture. Cook til thickened to desired consistency, whisking constantly. Add salt and additional pepper if desired. Stir in parsley and seasoning sauce to serve. Serves 6

About this Recipe

Course/Dish: Cream Soups