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  Canadian Cheddar Soup
  Category: Cheese
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:
2 tbsp (25 mL) Butter
1/4 cup (50 mL) Onion, finely chopped
1/4 cup (50 mL) Carrot, finely chopped
1/4 cup (50 mL) Celery, finely chopped
2 tbsp (25 mL) Flour
1/4 tsp (1 mL) Dry Mustard
1 pinch Nutmeg
1 pinch Pepper
3 cup (750 mL) Chicken Stock
1 1/2 cup (375 mL) Light Cream
1 cup (250 mL) Milk or Beer
1 1/2 cup (375 mL) Cheddar Cheese, shredded
1 dash Worcestershire Sauce
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.
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