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Canadian Cheddar Soup

Submitted by matthewl

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

Jenny

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.

Reply

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Nutrition Facts

Serving Size 273g (9.6 oz)

Amount per Serving

Calories 343 71% of calories from fat

% Daily Value *

Total Fat 27g 42%

Saturated Fat 16g 82%

Trans Fat 0g

Cholesterol 86mg 29%

Sodium 422mg 18%

Total Carbohydrate 4g 4%

Dietary Fiber 0g 2%

Sugars g

Protein 27g

Vitamin A 36% • Vitamin C 3%

Calcium 32% • Iron 4%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free