Description
This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe.
Ingredients
- 2 quarts water
- 8 cubes beef bouillon, crumbled
- 2 large onions, quartered and sliced
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- ¾ cup all-purpose flour
- ½ cup cold water
- 1 cup heavy cream
- 1 ½ cups shredded Colby-Monterey Jack cheese
Instructions
- In a large
- heavy pot over medium heat
- bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes
- until dissolved. Place onions in boiling water
- reduce heat and simmer 30 minutes.
- Stir in salt and pepper and simmer 30 minutes more.
- Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup
- being careful not to break the onions. Simmer 30 minutes more.
- Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot
- garnished with croutons
- if desired.
Prep Time: 10 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs
Servings: 4