| Made Cheddar cheese soup-consistency problems-any advice
I made Le Cellier cheddar cheese soup the other day. I followed the recipe from all-ears. Everything seemed to be going fine. I didn't get any lumps from the flour adding the milk and everything seemed/looked smooth. I stirred it constantly. However, once I put it to simmer (for 15 min) and checked it 1/2 way through, the soup turned grainy not creamy. Did I do something wrong? It tastes OK but definately isn't restaurant quality.
Thanks for the help.
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