CHEDDAR CHEESE SOUP

4 tablespoons butter
1 tablespoon olive oil
4 carrots, peeled and diced
2 green bell peppers, seeded and diced
3 tablespoons all-purpose flour
1/2 cup powdered milk
3 cups vegetable stock
1/2 cup sherry
2 cups grated cheddar cheese
1 1/2 cups milk
1/2 tablespoon paprika
1/2 cup finely chopped parsley
Salt and pepper

Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes.

Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.

Servings: 6
Source: The Secrets of Jesuit Soupmaking by Brother Rick Curry