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This is a recipe for a hearty and thick soup, which if taken with dumplings can easily be a meal in itself.

Cheese Soup

Ingredients:
1oz Butter
1 large onion (finely chopped)
1oz plain flour
4 oz scottish cheddar cheese
Seasoning (Salt & Pepper)
3/4 pt milk
1 level teaspoon dry mustard
1/2 pt chicken or vegetable stock

Dumplings:

2oz porridge oats
1oz shredded beef suet
1 finely chopped small onion
1 tablespoon chopped fresh parsley
1 beaten egg
Seasoning

Method:
Use a pan large enough to contain all the ingredients. Then, melt butter and cook onion till soft. Stir in the flour, mustard and cook for approx. one minute. Then stir in the stock and milk, season and bring to the boil. Then cover and simmer for 15 minutes.

For the dumplings, place the oats, suet, onion and chopped parsley into a seasoning bowl and bind with the egg. Divide the mixture and roll into small balls. Bring a saucepan of (salted) water to the boil and drop the dumplings in. Cook for approx. 15 minutes, then remove from water and keep warm

Your soup should now be ready to remove from the heat. Add the cheese(grating will make this a quicker process) and stir until fully melted. Then return to the heat and when the soup is hot through, serve immediately with the dumplings placed in each bowl.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide