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.

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