This rich soup makes a hearty and satisfying main course; accompany it with a crisp green salad and a loaf of crusty bread.
Ingredients
INGREDIENTS
All Purpose Flour
apple cider
carrots
chopped thyme
Dijon Mustard
heavy cream
Low-sodium chicken broth
medium onions
red or green apple
Salt
sharp cheddar cheese
unsalted butter
Worcestershire sauce
Directions
DIRECTIONS
Melt the butter in a 4-quart saucepan over medium heat. Add the onion, carrot, celery and thyme and cook, stirring occasionally, until soft but not brown, 10-12 minutes. Stir in the flour and cook 3 minutes. Whisk in the broth, cider and Worcestershire sauce
Transfer the soup to a blender and puree. Return to the saucepan and stir in the heavy cream and mustard and heat over medium until hot, about 3-4 minutes. Add the cheese and salt and stir until melted and smooth. Divide among bowls and garnish with chopped apple.
