Canadian Cheddar Soup
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Saved in 17 recipe boxes and 13 cookbooks
Saved in 17 recipe boxes and 13 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 2 | tablespoons |
butter |
|
| 1/4 | cup | onion | finely chopped |
| 1/4 | cup | carrot | finely chopped |
| 1/4 | cup | celery | finely chopped |
| 2 | tablespoons | flour, all-purpose | |
| 1/4 | teaspoon | dry mustard | |
| 1 | pinch | nutmeg | * |
| 1 | pinch | black pepper | * |
| 3 | cups | chicken broth | |
| 1 1/2 | cups | cream | light |
| 1 | cup |
milk |
or beer |
| 1 1/2 | cups | cheddar cheese | shredded |
| 1 | dash | worcestershire sauce | * |
| 1 | x | salt | * |
Directions
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.
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.
First published: 1996-01-27 last updated: 2012-05-06
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