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	<title>old english cheese &#8211; Free Recipes</title>
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	<title>old english cheese &#8211; Free Recipes</title>
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	<item>
		<title>English Cheese Soup</title>
		<link>https://recipesmy.com/english-cheese-soup/</link>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 26 Nov 2015 10:47:01 +0000</pubDate>
				<category><![CDATA[All Recipes]]></category>
		<category><![CDATA[Cheese Recipes]]></category>
		<category><![CDATA[Soup Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[cheese soup]]></category>
		<category><![CDATA[english cheese]]></category>
		<category><![CDATA[english cheese soup]]></category>
		<category><![CDATA[old english cheese]]></category>
		<guid isPermaLink="false">http://recipesmy.com/?p=2440</guid>

					<description><![CDATA[This English Cheese Soup recipe is quite easy to make and you hardly have to spend a dime on it, unless you don&#8217;t have the Old English cheese. Apart from that, the rest of the ingredients are usually on a person&#8217;s shopping list. Makes 6 servings List of ingredients requirements: 1/4 cup butter. 1/4 cup [&#8230;]]]></description>
										<content:encoded><![CDATA[<p>This English Cheese Soup recipe is quite easy to make and you hardly have to spend a dime on it, unless you don&#8217;t have the Old English cheese. Apart from that, the rest of the ingredients are usually on a person&#8217;s shopping list.</p>
<p>Makes 6 servings</p>
<h2>List of ingredients requirements:</h2>
<ul>
<li>1/4 cup butter.</li>
<li>1/4 cup flour.</li>
<li>4 cups milk.</li>
<li>2 beef bouillon cubes.</li>
<li>2 tsp. grate onion.</li>
<li>1 tsp Worcestershire.</li>
<li>1/2 tsp. dry mustard.</li>
<li>1/2 lb. Old English cheese, grated.</li>
<li>1/4 cup cooked grated carrot.</li>
<li>Chopped parsley.</li>
</ul>
<h2>Method:</h2>
<ol>
<li>Melt butter in a large saucepan.</li>
<li>Mix in flour until smooth.</li>
<li>Pour in milk all at once and add bouillon cubes; immediately stir vigorously over moderate heat.</li>
<li>Continue to cook until thickened and bouillon cubes are dissolved, stirring constantly.</li>
<li>Add onion, Worcestershire, salt, mustard, grated cheese and carrot.</li>
<li>Cook over low heat, stirring constantly until the cheese is melted.</li>
<li>Garnish with chopped parsley.</li>
</ol>
<h2>Variation:</h2>
<ol>
<li>Cook 1/2 cups canned luncheon meat cut in very small cubes, until crisp and browned.</li>
<li>Drain and add to cheese soup.</li>
</ol>
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