Title: Canadian Cheddar Soup
Categories: Cheese Soup Canadian
Yield: 6 Servings

2	tb	(25 mL) Butter
1/4	c	(50 mL) Onion, finely chopped
1/4	c	(50 mL) Carrot, finely chopped
1/4	c	(50 mL) Celery, finely chopped
2	tb	(25 mL) Flour
1/4	ts	(1 mL) Dry Mustard
1	pn	Nutmeg
1	pn	Pepper
3	c	(750 mL) Chicken Stock
1 1/2	c	(375 mL) Light Cream
1	c	(250 mL) Milk or Beer
1 1/2	c	(375 mL) Cheddar Cheese, shredded
1	ds	Worcestershire Sauce

Salt

In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.

Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy-- Grin!)

Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.

Makes 6 servings.

Posted by Marge Clark. Courtesy of Fred Peters.

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