Canadian Cheddar Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
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,
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.
Posted by Marge Clark. Courtesy of Fred Peters.
Source from luhu.jp
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.
Source from luhu.jp