Canadian Cheddar Soup Recipe

Step 1

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.

Step 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!)

Step 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.

Makes 6 servings.

Posted by Marge Clark. Courtesy of Fred Peters.

Things You'll Need

  • 2tb (25 mL) Butter
  • 1/4c (50 mL) Onion, finely
  • -chopped
  • 1/4c (50 mL) Carrot, finely
  • -chopped
  • 1/4c (50 mL) Celery, finely
  • -chopped
  • 2tb (25 mL) Flour
  • 1/4ts (1 mL) Dry Mustard
  • 1pn Nutmeg
  • 1pn Pepper
  • 3c (750 mL) Chicken Stock
  • 1 1/2c (375 mL) Light Cream
  • 1c (250 mL) Milk or Beer
  • 1 1/2c (375 mL) Cheddar Cheese,
  • -shredded
  • 1ds Worcestershire Sauce
  • Salt

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