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Canadian Cheddar Soup

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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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