Last fall Andrew and I attended a wedding at the Kedron Valley Inn in beautiful Woodstock, Vermont. In between enjoying the fall foliage and catching up with old friends, we managed to visit quite a few local cheese shops. One of our stops was the Sugarbush Farm, a small, working cheese and maple sugar farm at the end of a long winding road. We sampled almost all of these cheeses offered and I managed to snag a recipe for Vermont Cheddar Cheese Soup. The soup is incredibly creamy and cheesy and perfect for those nights when you want to hibernate from the cold outside! I served the soup with roasted asparagus and an incredibly easy quick bread!Cheddar Cheese Soup
Recipe from Sugarbush Farm
4 T. butter
2 c. milk
1 1/2 c. cheddar cheese, shredded
1/2 t. dry mustard
1/2 c. flour
2 c. stock
Melt butter in large stock pot - gradually stir in flour, making a paste. Cook mixture five minutes, while heating milk and stock. Add hot milk and stock to flour mixture and stir. When mixture is creamy, add dry mustard and cheese and cook over low heat until just melted. Season with salt and pepper to taste.
Simple Beer Bread
3 c. self-rising flour
3 T. sugar
1 12oz. beer
Mix all ingredients in large bowl. Pour into buttered loaf pan and bake at 350 degrees until golden brown, approximately 45 minutes.
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