Caraway Cheese Soup

Caraway Cheese Soup (Photo Peter Krumhart and Dean Tanner; reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America's Dairy Farm Families.” Andrews McMeel Publishing 2015)

Caraway Cheese Soup (Photo Peter Krumhart and Dean Tanner; reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing 2015)

Caraway Cheese Soup was developed by dairy farmers John and Kim Koepke of Oconomowoc, Wisc. They make a version of this recipe with their own LaBelle cheese with fenugreek, an aromatic seed popular in Indian cooking. Fenugreek has a sweet, nutty, maple-like flavor that perfectly complements the rich, creamy flavor of the cheese. In fact, the Koepkes’ recipe includes a bit of pure maple syrup. You also can try this satisfying soup made with Swiss cheese studded with caraway seeds, according to goboldwithbutter.com.

Caraway Cheese Soup

Yield: 4 to 6 servings

3 tablespoons butter

1 cup chopped yellow onion

1/4 cup all-purpose flour

3 1/2 cups chicken broth

1/4 cup dry white wine

1 bay leaf

1/2 cup heavy cream

12 ounces Swiss and caraway cheese, shredded (see note)

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly ground black pepper

Toasted seasoned croutons

Cracked black pepper (optional)

1. Melt the butter in a large heavy-bottom soup pot over medium heat. Add the onion. Cook, stirring occasionally, for 5 to 8 minutes, or until the onion begins to soften. Sprinkle the flour over the onion and cook, stirring constantly, for 1 to 2 minutes.

2. Gradually add the chicken broth and wine, whisking constantly. Bring to a boil, whisking frequently. Decrease the heat to low and add the bay leaf. Cover and simmer for 20 minutes.

3. Remove the bay leaf. Turn off the heat and stir in the heavy cream. Gradually add the cheese, one small handful at a time, stirring until each handful is melted before adding the next handful.

Stir in the Worcestershire sauce and ground pepper. If the soup is not hot, return to low heat until warmed through.

Top with the croutons and, if desired, cracked pepper.

Recipe note: If you can’t find Swiss and caraway cheese, use Swiss cheese and add 1/4 teaspoon crushed caraway seeds to the butter and onions in Step 1.

Source: Adapted from the kitchen of Wisconsin dairy farmers John and Kim Koepke, reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing 2015

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