Cheese Soup

I made soup yesterday. It was 84 degrees outside and it just sounded good to me and to Claire who requested it. Whatever. Here is the recipe...maybe you can wait until a crisp fall day to give it a try.

Great Cheddar Soup

3 T butter
1 medium onion, minced (about 1 cup)
1 medium carrot, minced (about 1/3 cup)
1 rib celery, minced (about 1/4 cup)
1 clove garlic, minced
2 T flour
2 1/2 c chicken broth
2 1/2 c half-and-half
1 bay leaf
pinch cayenne
3 T dry sherry
12 ounces sharp cheddar, shredded (3 cups)
salt and pepper

Heat butter until foaming, add onion and cook until softened. Add carrot, celery and garlic and cook 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf. Increase heat and bring to boil; reduce heat to medium and simmer 10 minutes.

Off heat, add cayenne and sherry, cool for 1 minutes. Slowly whisk in cheese and season with salt and pepper. Serve immediately.

**I used 1 1/4 cups of milk and 1 1/4 cups half-and-half. I also added one 16 oz. bag of cooked California mixed vegetables.