Vermont Cheddar Cheese Soup

Either chicken or turkey stock can be used here. The wine and cheese blend beautifully, the cream smooths out the flavors, and the nutmeg tickles the palate. –The Hermitage, Wilmington, Vermont


1-1/2 quarts richly flavored poultry stock
3/4 cup dry white wine
3/4 pound shredded cheddar cheese
Beurre manie
6 ounces heavy cream


Simmer stock and wine for 10 minutes. Gradually add shredded cheese, stirring constantly until cheese is melted. Thicken with beurre manie and simmer 7 minutes, whisking constantly. Do not let soup boil. Stir in cream, add ground nutmeg to taste, and serve.

Cooking & Recipes


Serves 8

Preparation Method

Leave a Comment