Title: Ontario Mild Cheddar Soup
Categories: Cheese Soup Blank
Yield: 1 Servings

3	tb	Butter
2		Carrots; grated
1/2	c	Celery; diced
1	lg	Onion; minced
1	sm	Parsnip; peeled & grated
2	c	Ontario mild cheddar cheese*, grated
2	tb	Butter
4	tb	Flour
4	c	Consomme
2	c	Milk
		Salt and pepper

Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and add to vegetables and consomme. Stir together until creamy and continue cooking over low heat for about 5- 8 minutes. Add grated cheese (*up to 3 cups). Stir until melted. Then, gradually add cold milk. Continue to cook for another 10 minutes. Do not boil after cheese is added. Season to taste with salt and papper, add a big handful of chopped parsley and serve.

NOTES : For my tenth birthday, my father took me on a boat trip across Lake Ontario from the American side to Toronto. To me, at that age, it was a great adventure. I still remember some of the things I ate. The lake boat I was on happened to have a famous French chef who was working there as a rest from his usually heavy duties. I think he must have enjoyed it, to make so many good things. I liked this soup so much, I insisted my father ask for the recipe for me. We were successful in getting it. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970

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