More Great Recipes: Soup

Canadian Cheese Soup

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Member since 2014

Serves 2 ½ quarts | Prep Time 5 | Cook Time 20


■ 5 tablespoons butter or margarine

■ 2 medium carrots, finely chopped

■ 2 ribs celery, finely chopped

■ 1 medium onion, finely chopped

■1/2 green pepper, seeded and finely chopped

■ 4 to 5 mushrooms, cleaned and finely chopped

■1/2 cup cooked ham, finely chopped, if desired

■1/2 cup flour

■ 2 tablespoons cornstarch

■ 1 quart chicken broth

■ 1 quart milk

■1/2 teaspoon paprika

■1/4 to 1/2 teaspoon cayenne

■1/2 teaspoon dry mustard, if desired

■ 1 pound process sharp cheddar cheese, grated

■ Salt and freshly ground black pepper, if desired

In large, heavy soup pot, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham, if desired. Cook over medium heat until vegetables are crisp- tender, about 10 minutes, stirring occasionally. Do not brown.

Add flour and cornstarch and cook, stirring constantly, about three minutes. Add broth and cook, stirring constantly, until slightly thickened. Add milk, paprika, cayenne and mustard, if desired. Add cheese gradually, stirring constantly, until cheese is melted. Do not allow soup to boil after cheese is added because it will curdle. Season to taste with salt and black pepper, if desired. Serve very hot.

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