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Cheddar Apple Soup
October 23, 2014

We all liked this (2 adults, 1 toddler). I think probably the apples should be cooked separately so that you can mix the cheese into the roux rather than melting it into the hot liquidy soup. I didn't do that this time and regret it because the texture wasn't what I think it could be. Tasted fine, though, if a bit thinner than I'd like. I think I'd cut back on some of the liquid in the future to thicken it up a bit. Served it with crusty rolls and sides of roasted broccoli (which tasted great as a soup topper, too!) Thanks for sharing!

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