cheese and onion soup

a delicious and warming soup to fill those winter days

Ingredients

• RYVITA^® Cracked Black Pepper
• 1 lg onion
• 25g/1 oz butter
• 25g/1 oz flour
• 1 level tsp dry mustard
• 600ml/1 pint milk
• 150ml/1/4 pint chicken stock
• 100g/ 4 oz finely crumbled lancashire cheese
• season to taste
• garnish; paprika

Method

chop onion finally. fry in butter (in saucepan) until soft but not brown. Add flour and mustard. cook slowly for 2 mins. gradually blend in milk and stock. Cook, stirring, until soup comes to boil and thickens slightly. Season to taste with salt and pepper. lower heat and cover pan. simmer very gently for 15 mins. Remove from heat. Add cheese and stir until melted. ladle into warm bowls and dust lightly the tops with paprika.