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