Canadian cheddar soup

Main Ingredient: Cheese and eggs
Course: Various soups and stews
Cuisine: Various North American Canadian
Yield:

Canadian cheddar soup ingredients

2 T (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 T (25 mL) flour
1⁄4 t (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

Cooking Canadian cheddar soup

1. Salti in a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown.
2. Stiri in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.
3. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender.
4. If desired, puree until smooth in blender or food processor.
5. (note: this is where the hand blender comes in real handy-- grin!) add cream and milk or beer and bring almost to a boil.
6. Add cheese; heat until just melted, stirring constantly.
7. Add worcestershire and a little salt.
8. Makes 6 servings.