CHEESE SOUP (Cheese soup is an excellent first course and a substitute for a salad.)
1/4 cup salted butter, 1/2 cup white onions, 1 carrot, 1 celery stalk, 1/2 tsp. dry mustard, 4 T. flour, 1 T. cornstarch, 1/2 tsp. white pepper, 1/4 tsp. cayenne, 1/4 tsp. smoked paprika, 5 cups chicken broth, 1 cup gouda cheese, 2 cups American cheese, 2 cups pepper jack, 1/8 tsp. nutmeg, 3 T. white vermouth, 1 cup heavy whipping cream
Get out the cutting board, shred the cheese, dice the carrot, celery, and onion. Get out a heavy pot, add the butter, onions, carrots, and celery saute until the vegetables are tender. Add the flour and cornstarch, mix well. Gradually add the broth and whipping cream, and stir until smooth. Turn the heat down, do not allow the soup to boil. Add salt and pepper to taste. Put a lid on a simmer for 15-20-minutes. Strain the soup and discard the vegetables. Add the cheeses and the remaining ingredients. Simmer and stir until the cheese melts.