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Yield: 4 servings
[edit] Ingredients
¼ |
|
3 |
tablespoons all-purpose flour |
1 |
tablespoon chopped fresh chives |
1 ½ |
teaspoons paprika |
½ |
teaspoon dry mustard |
¼ |
teaspoon salt |
1 |
dsh freshly-ground black pepper |
2 |
cups chicken broth |
2 |
cups half-and-half |
1 |
pkt cream cheese - (8 oz) cubed |
1 |
garlic clove minced |
¼ |
teaspoon caraway seeds crushed |
1 |
|
1 |
|
|
Fresh chives for garnish |
[edit] Preparation
Step 1 |
Melt butter in a large saucepan over medium-high heat. Whisk in flour and next 5 ingredients. Cook 3 minutes, whisking constantly. Gradually add broth and half-and-half, and cook, whisking constantly, until smooth. |
Step 2 |
Add cheese and next 4 ingredients; reduce heat to low, and cook 10 minutes, whisking constantly. Garnish, if desired. |
Step 3 |
[edit] About Herbed Cheese Soup
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