Recipe: Cheddar Cheese Soup (3)

Cheddar Cheese Soup
(4 servings)

4 c Chicken broth
5 tb Butter
4 tb Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 oz Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.

Canadian Cheddar Soup
Source: Courtesy of Fred Peters.
(6 servings)

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
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.

Cheddar Cheese Soup
Yield: 6 Servings
Posted by James and Susan Kirkland on Nov 21, 1997

2 tb margarine or butter
1 sm onion; chopped (about 1/4 cup)
1 md stalk celery; thinly sliced (about 1/2
2 tb all-purpose flour
1/4 ts pepper
1/4 ts dry mustard
1 c milk
1 cn (10-3/4 ounces) condensed chicken broth
2 c shredded cheddar cheese (8 ounces)

Heat margarine in 2-quart saucepan over medium heat. Cook onion and celery in margarine about 2 minutes. Stir in flour, pepper and mustard. Stir in milk and chicken broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat,
stirring occasionally, just until cheese is melted. Sprinkle with paprika if desired. 6 SERVINGS (ABOUT 1 CUP EACH)