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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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