NORTHERN CALIFORNIA CHEESE SOUP
Oooh, this is a great cheese chowder I came up with for those chilly nights when you need a soup that's got some substance to it!

2 tablespoons butter
1 cup small diced onions
1 cup small diced carrots
1 cup small diced celery
1 cup small diced red bell pepper
1 cup sliced mushrooms
1 teaspoon minced garlic plus 1 teaspoon minced garlic
½ teaspoon salt
4 tablespoons flour
1 quart chicken broth, heated to a simmer
1 bay leaf
1 cup heavy cream
3-4 slices cooked, crumbled bacon
6 ounces Fontina cheese, shredded
4 ounces Sharp Cheddar cheese, shredded
1 teaspoon sherry
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (recommend Tamazula)
½ teaspoon Thudium's Herb Seasoning
½ teaspoon white pepper
seasoning salt, to taste

Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, red pepper, and mushrooms, 1 teaspoon of the minced garlic, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly for 2-3 minutes.

Gradually add the chicken stock and bring to a boil, stirring constantly. Reduce heat to low and add the remaining 1 tablespoon garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.

Remove bay leaf. Turn off the heat and add the heavy cream. Gradually add the cheeses, one small handful at a time, and stir until melted before adding next handful. Stir in the sherry, Worcestershire sauce, hot sauce, Thudium's herb seasoning, pepper, and seasoning salt. If soup is not hot enough, return to a low heat until warmed through.

If a thicker soup is desired, try the following: in a small dish combine 2 tablespoons corn starch with 1 tablespoon water. Stir until smooth. Stir the corn starch mixture into the soup and bring soup to a boil. Boil one minute, then remove from heat. Soup should thicken.

Serving Suggestion: Serve with grilled pastrami and swiss sandwiches! Very tasty!