CANADIAN CHEDDAR SOUP

Source: Internet Chef On-line

· 6 servings·

Ingredients

· 2 tbsp. (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 tbsp. (25 ml) Flour

· 1/4 tsp (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

· Salt

1. In 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.

2. 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!)
3. 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.

Posted by Marge Clark. Courtesy of Fred Peters.

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