This unusual and warming winter soup is especially good with hot crusty bread and lots of butter.
2 oz. butter
2 medium-sized onions, chopped
2 tablespoons flour
4 fl. oz. chicken stock H pints milk 12 oz. Cheddar cheese, grated
3 oz. Gruyere cheese, grated
2 teaspoon prepared mustard
2 teaspoon salt
½ teaspoon black pepper I2 teaspoons paprika
1 teaspoon Worcestershire sauce
In a large heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook for 6 to 8
minutes or until they are golden. Stir in the flour and cook, stirring, for 2 to 3 minutes. Remove the pan from the heat and gradually stir in the stock. When the mixture is smooth and blended, stir in the milk.
Add the cheese and the mustard. Return the pan to low heat. Cook, stirring, until the cheese melts. Do not allow the soup
to reach boiling point. Remove the pan from the heat. Season with salt, pepper and paprika. The amount of seasoning
depends on the strength of the cheese, and it is advisable to taste and season as the soup requires. Add the Worcestershire sauce and serve.