Canadian cheddar soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | (25 mL) Butter |
| ¼ | cup | (50 mL) Onion, finely chopped |
| ¼ | cup | (50 mL) Carrot, finely chopped |
| ¼ | cup | (50 mL) Celery, finely chopped |
| 2 | tablespoons | (25 mL) Flour |
| ¼ | teaspoon | (1 mL) Dry Mustard |
| 1 | pinch | Nutmeg |
| 1 | pinch | Pepper |
| 3 | cups | (750 mL) Chicken Stock |
| 1½ | cup | (375 mL) Light Cream |
| 1 | cup | (250 mL) Milk or Beer |
| 1½ | cup | (375 mL) Cheddar Cheese, shredded |
| 1 | dash | Worcestershire Sauce |
Directions
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.