Duchess Soup Recipe 2

• 4 cups White Stock III
• 2 slices carrot, cut in cubes
• 2 slices onion
• 2 blades mace
• ½ cup grated mild cheese
• 1/3 cup butter
• ¼ cup flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups scalded milk

1. Cook vegetables for three minutes in one and one-half tablespoons butter.
2. Add stock and mace; boil fifteen minutes, strain, and add milk.
3. Thicken with remaining butter and flour cooked together; add salt and pepper.
4. Stir in cheese, and serve as soon as cheese is melted.

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