| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Canadian | Cheese/eggs, Soups/stews, Canadian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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