Duchess Soup

Ingredients

• 4 cups White Stock III
• 2 slices carrot, cut in cubes
• 2 slices onion
• 2 blades mace
• ½ cup grated mild cheese
• ⅓ cup butter
• ¼ cup flour
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 cups scalded milk

Steps

1. Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.

More recipes with broth or stock, carrots, onion, nutmeg, cheddar cheese, butter, flour or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.