Canadian Cheddar Soup
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | butter |
|
| ¼ | cup |
onions
finely chopped |
|
| ¼ | cup |
carrots
finely chopped |
|
| ¼ | cup |
celery
finely chopped |
|
| 2 | tablespoons | all-purpose flour |
|
| ¼ | teaspoon | dry mustard |
|
| 1 | pinch | nutmeg |
*
|
| 1 | pinch | black pepper |
*
|
| 3 | cups | chicken broth |
|
| 1 ½ | cups |
cream
light |
|
| 1 | cup |
milk
or beer |
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 | dash | worcestershire sauce |
*
|
| 1 | x | salt |
*
|
Trans-fat Free
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, purée 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.
Comments
You might want to try this to go with the chicken pot pies you make. If using beer, don't use dark that mexican beer (Corona)---lime flavoring seems out of place.