Apple Cheddar Onion Soup, Ala the Orchid

• 1 large apple, peeled and chopped, Macintosh preferred
• 1 cup sliced onion (1 large or 2 medium)
• 12 cup chopped carrot (2 medium)
• 12 cup chopped celery (2 stalks)
• 12 teaspoon thyme
• 2 bay leaves
• 2 tablespoons canola oil or 2 tablespoons butter
• 3 tablespoons flour
• 2 cups apple cider
• 12 cup chablis
• little sherry wine
• 2 cups milk
• 6 -8 ounces shredded cheddar cheese
• 1 teaspoon Worcestershire sauce
• 12 teaspoon dry mustard
• white pepper

1. In a 3 quart saucepan, cook apple, onion, carrot, celery, thyme and bay leaves in butter over medium heat 5 minutes or until onion is wilted.
2. Stir in flour until smooth; cook about 2 minutes until bubbly.
3. Stir in apple cider, Chablis, sherry and milk, bring to boil.
4. Immediately reduce heat and simmer 20-25 minutes until slightly thickened and vegs are tender.
5. Add cheese and remaining ingredients.
6. Heat stirring constantly until cheese melts.
7. Do not boil.
8. Remove bay leaves before serving.

apple, onion, carrot, celery, thyme, bay leaves, canola oil, flour, apple cider, chablis, sherry wine, milk, cheddar cheese, worcestershire sauce, mustard, white pepper

Taken from www.food.com/recipe/apple-cheddar-onion-soup-ala-the-orchid-353573 (may not work)