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

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