Recipe: Canadian Cheese Soup with Pumpernickel Croutons

CANADIAN CHEESE SOUP WITH PUMPERNICKEL CROUTONS

3 slices (1 oz. each) pumpernickel bread, cut into 1/2 inch cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp. butter or stick margarine
3/4 c. all-purpose flour
2 (16 oz.) cans fat-free, less-sodium chicken broth, divided
3 cups 2% reduced-fat milk
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. freshly ground black pepper
1 1/2 cups (6 oz.) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375 degrees F.

Place bread cubes on a jelly-roll pan, and bake at 375 degrees F for 15 minutes or until toasted.

While the croutons bake, combine onion, carrot, and celery in a food processor, and pulse until chopped.

Melt butter in a large saucepan over medium-high heat. Add vegetables; saute 5 minutes or until tender.

Lightly spoon flour into dry measuring cups; level with a knife. gradually ad 1 can of broth to flour in a medium bowl; stir well with a whisk. Add flour mixture to pan. Stir in 1 can of broth; bring to a boil. Reduce heat to medium, and cook 10 minutes or until thick.

Stir in milk, salt, paprika, and pepper; cook for 10 minutes. Remove from heat; add the cheese, and stir until cheese melts. Ladle soup into bowls, and top with croutons.

Makes 8 servings (Serving Size: 1 cup soup and 1/4 cup croutons)
Source: Cooking Light Magazine, November 2000