The Chalets Swiss Cheese Soup Recipes

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SWISS POTATO AND CHEESE SOUP



Swiss Potato and Cheese Soup image

Make and share this Swiss Potato and Cheese Soup recipe from Food.com.

Provided by EveryoneLovesaSprin

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (10 3/4 ounce) cans condensed chicken broth
1 (10 3/4 ounce) can condensed beef broth
3 cups water
2 large onions, sliced
2 cups celery, sliced
4 large potatoes, diced
8 mixed mushrooms, sliced
1/3 cup butter
1/3 cup flour
salt and pepper
6 ounces emmenthaler cheese, shredded (swiss)
1/3 cup chopped parsley

Steps:

  • In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender.
  • In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown.
  • Add to simmering soup.
  • Stir until soup bubbles and thickens.
  • Season to tase with salt and pepper.
  • Spoon into bowls and sprinkle with cheese and parsley.

THE CHALET'S SWISS CHEESE SOUP



The Chalet's Swiss Cheese Soup image

Rich and creamy and just right for autumns blustery days.Source: Unknown

Provided by Lynnda Cloutier

Categories     Cream Soups

Number Of Ingredients 15

2 tbsp. butter
2 tbsp. flour
1/2 small onon, finely chopped
1 tbsp. butter
4 cups water
4 tsp. chicken base
1 tbsp. or more white pepper (remember white pepper is stronger than black pepper)
1 egg yolk
1/2 cup flour
2 cups milk
1 cup shredded swiss cheese
3 tbsp. shredded american cheese,optional
salt to taste
2 tbsp. chopped parsley
1 tsp. maggi seasoning sauce

Steps:

  • 1. Mix 2 Tbsp. butter and 2 Tbsp. flour in small pan and cook over medium heat til smooth and thick; don't brown. Set aside.
  • 2. Saute onion in 1 Tbsp. butter in large pan over medium high heat til golden brown, stirring constantly. Add water, chicken base and white pepper and mix well. Bring mixture to a boil over high heat, stirring constantly. Reduce heat.
  • 3. Mix egg yolk and 1/2 cup flour in medium bowl and whisk til blended. Add milk gradually, whisking constantly til smooth. Whisk the milk mixture into the chicken base mixture and bring to a boil, stirring constantly. Reduce heat
  • 4. Add the cheeses and cook til melted, stirring to mix well. Whisk in butter and flour mixture. Cook til thickened to desired consistency, whisking constantly. Add salt and additional pepper if desired. Stir in parsley and seasoning sauce to serve. Serves 6

SWISS CHEESE SOUP



Swiss Cheese Soup image

This is an unusual but good recipe.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 6

6 cups chicken stock
10 cloves garlic, crushed
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
½ cup white wine
2 ½ cups shredded Swiss cheese

Steps:

  • Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
  • In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
  • Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

Nutrition Facts : Calories 282.4 calories, Carbohydrate 8.6 g, Cholesterol 61.8 mg, Fat 20.3 g, Fiber 0.2 g, Protein 13.1 g, SaturatedFat 12.9 g, Sodium 89.4 mg, Sugar 0.9 g

SOUP DE CHALET



Soup de Chalet image

This is an original recipe from the Swiss region of Fribourg.

Provided by Marion Wilting

Categories     Other Soups

Time 55m

Number Of Ingredients 12

1/2 leek, finely sliced
50 g carrot, finely chopped
30 g spinach, chopped
1 Tbsp butter
150 ml bouillon
150 ml milk
50 g potatoes, sliced
50 g gruyère cheese
50 ml half and half
salt, to taste
pepper, to taste
30 g onion, chopped

Steps:

  • 1. Heat butter in a pot, add leek, carrot, spinach and onion, saute for some minutes until onions are translucent, then add bouillon and bring to a boil.
  • 2. Add milk, bring to a boil again, add salt and pepper to taste.
  • 3. Let cook for 20-30 minutes, then add potatoes and continue cooking until potatoes are done. Meanwhile, grate gruyère cheese.
  • 4. When potatoes are soft, add cheese and let melt on slow, then add half and half - don't boil! Just heat through, taste test and serve immediately

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