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What do you think of when you think of cheese soup? Probably something creamy and thick. This is not the cheese soup you think of, but I think it must be a lot healthier because of the lack of cream/thickness.

Today was an excellent day. Thatboy and I learned all about trepanation (Do not click this link if you have a weak stomach). I got a great opportunity AND found out that a Red Mango has opened in my neighborhood shopping center.

The weather is cold and rainy, and these soups are just the perfect way to end the day. Because this is a broth based soup, it doesn't leave you with that heavy feeling, and the crazy color is actually due to paprika and not the cheese (I used a gorgeous white English cheddar).

Cheese Soup (From The Fannie Farmer Cookbook)

• 1 Tbsp butter
• 1 Tbsp finely chopped onion
• 1 Tbsp flour
• 1 cup beef stock
• 2 cups milk
• 3/4 cup grated cheddar cheese
• 2 tsp paprika

1. Melt the butter in a pot, add the onion, and cook slowly until limp.
2. Stir in the flour and continue to cook for 3 minutes, stirring.
3. Slowly add the seasoned stock and milk, and heat to the boiling point, stirring frequently.
4. Stir in the cheese and paprika and whisk until the cheese has melted and the soup is very hot.