Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s soups category in 1988 and was submitted by Dorothy Dittberner of Lodi.

Cheddar cheese soup


1/4 cup butter

8 slices Vienna bread, cut 1/2-inch thick

1 tablespoon Italian seasoning


1/4 cup butter

1 cup chopped celery

1/2 cup chopped onion

1/4 cup flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon pepper

3 cups milk

3 cups chicken broth

2 teaspoons Worcestershire sauce

4 cups shredded cheddar cheese

For croutons: Butter both sides of bread. Place on baking sheet and sprinkle with Italian seasoning. Bake at 400 F until lightly browned, about 12 minutes. Turn slices over and bake until browned, about 12 minutes longer. Cool; cut into cubes.

For soup: Melt butter in large pan. Saute celery and onion until tender, about 10 minutes. Stir in flour and seasonings until smooth. Gradually add milk, broth and Worcestershire sauce. Bring to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Gradually stir in cheese, stirring until cheese is melted. Serve with croutons. Yield: 6 servings.