Adapted from Cuisine at Home
1/4 cup unsalted butter
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 teaspoon garlic, minced
1/4 cup all-purpose flour
2 teaspoons dry mustard
1 teaspoon kosher salt
1 teaspoon ground white pepper
1/2 cup dry white wine (I used Chardonnay)
1-1/2 cups chicken broth
1-1/2 cups whole milk
1-1/2 cups heavy cream
4 cups good quality sharp, white Cheddar cheese, grated (12 oz.)
Tomatoes and parsley for garnish
Sauté
onion and celery in butter in a large pot over medium-low heat. Cook
for 10 minutes; add garlic and sauté 1 minute more. Stir in flour to
coat the vegetables. Add dry mustard, salt and white pepper. Stir
constantly for 2 minutes to prevent scorching.
Whisk in wine,
the mixture will be clumpy, that's okay. Then whisk in broth, milk and
cream, scraping the bottom of the pot. Bring soup to a boil, reduce
heat and simmer 15 minutes.
Remove from heat and stir in cheese. Continue stirring until cheese is completely melted.
Transfer to individual serving bowls and garnish with tomatoes and parsley. Serve immediately.
--Recipe courtesy of Cathy Pollak