Serves 6

If you enjoy restaurant-style cheese soups, you'll love this terrific lighter version of the popular item.

1 large yellow onion

1 shallot

2 cloves garlic

1 teaspoon olive oil

1/3 cup all-purpose flour

1 cup dry white wine

3 cups Chicken Stock (see recipe on page 109)

Fresh-cracked black pepper

1/8 teaspoon ground red pepper

1 cup grated Cheddar cheese

• Dice the onion and mince the shallot and garlic.

• Heat the oil on medium in a stockpot and sauté the onions, shallots, and garlic until light brown.

• Add the flour and mix thoroughly. Pour in the wine and let it be absorbed by the flour. Whisk in the stock and spices. Cook, uncovered, over medium heat for approximately 30 minutes or until thickened.

• Remove from heat and add ¾ cup of cheese. Stir to incorporate the cheese. Serve topped with the remaining cheese.

Add Some Broccoli

If you wish to add broccoli to this, steam 6 cups of broccoli florets. Purée ¾ of the product. Add the purée to the soup with the cheese. Use the remaining broccoli as a garnish with the extra cheese.