Cider Soup

• 1 12 cups vegetable broth
• 1 cup apple cider
• 2 12 cups thinly sliced leeks (white part only)
• 14 cup chopped celery
• 2 tablespoons chopped green bell peppers
• 12 teaspoon dried thyme leaves
• 14 teaspoon dry mustard
• 2 -3 teaspoons Worcestershire sauce
• 13 cup milk
• 2 tablespoons cornstarch
• 1 cup shredded cheddar cheese
• salt and pepper
• finely chopped thyme or parsley

1. Combine all ingredients except milk, cornstarch, salt and pepper, cheese and thyme in slow cooker and cook on high 2-3 hours.
2. Stir in combined milk and cornstarch, stirring 2-3 minutes.
3. Add cheese, stirring until melted; season to taste with salt and pepper.
4. Sprinkle each bowl of soup with thyme.
5. Variation: make soup as above.
6. Saute 2 cups of peeled sliced apples in 1-2 tablespoons butter for 2 minutes.
7. Sprinkle with 1/3 cup light brown sugar.
8. Cook over medium heat, stirring occasionally until apples are tender, 3-4 minutes.
9. Spoon apples into bottom of soup bowls and ladle soup over.

vegetable broth, apple cider, leeks, celery, green bell peppers, thyme, mustard, worcestershire sauce, milk, cornstarch, cheddar cheese, salt, thyme

Taken from www.food.com/recipe/cider-soup-466700 (may not work)