Recipe for cooking canadian cheddar soup

Soups for Salads :: Chowders and Bisques

Canadian Cheddar Soup

Yield: 6 servings

2 Tbsp. butter
1/4 C. onion, chopped
1/4 C. chopped celery
2 Tbsp. soy flour
1/4 tsp. dry mustard
1 pin. nutmeg
1 pin. pepper
3 C. chicken stock
1 1/2 C. heavy cream
1 C. water
1 1/2 C. Cheddar cheese, shredded
1 dash Worcestershire sauce

In a heavy saucepan, melt butter, cook onion and celery for about 5 min. or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 min. Stir in chicken stock; simmer for about 20 min. 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!) Add cream and water and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.

Makes approximately 6 servings.

Per Servings: 292 Cal (81% from Fat, 16% from Protein, 3% from Carb); 11 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 268 mg Calcium; 1 mg Iron; 642 mg Sodium; 86 mg Cholesterol