Canadian Cheddar Soup
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
onions
finely chopped |
|
| 59 | ml |
carrots
finely chopped |
|
| 59 | ml |
celery
finely chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
dry mustard
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
black pepper
|
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 355 | ml |
cream
light |
|
| 237 | ml |
milk
or beer |
|
| 355 | ml |
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, 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.
