Canadian Cheddar Soup

Recipe Cuisine: Cheese/eggs
Recipe Category: Cheese/eggs
Recipe Serves: 6

Recipes Ingredients:

2 tb (25 mL) Butter
1 pn Nutmeg
1/4 c (50 mL) Onion, finely
1 pn Pepper
-chopped 3
c (750 mL) Chicken Stock
1/4 c (50 mL) Carrot, finely
1 1/2 c (375 mL) Light Cream
-chopped 1
c (250 mL) Milk or Beer
1/4 c (50 mL) Celery, finely
1 1/2 c (375 mL) Cheddar Cheese,
-chopped
-shredded
2 tb (25 mL) Flour
1 ds Worcestershire Sauce
1/4 ts (1 mL) Dry Mustard

Recipe Instructions:

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.