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Ingredients Jump to Instructions ↓

  1. 2 Onions; thinly sliced

  2. 55 g Butter

  3. 55 g Flour

  4. 2 1/2 c Stock

  5. 2 1/2 c Milk

  6. 1 pn Pepper

  7. 170 g Scottish Cheddar Cheese

  8. 5 minutes. Toss the grated cheese gently into the soup and simmer until melted. DO NOT ALLOW TO BOIL. From: Janet Warren, A Feast of Scotland, Lomond Books,

  9. 1993, ISBN

  10. Typed for you by Rene Gagnaux

  11. 2:301/212.19

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