Cheddar soup

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

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. 
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.

 

 

  <<Soups<<