Soups and Stews

CANADIAN CHEESE SOUP

  • 2 cups Chicken broth
  • 1 cup Carrots, diced
  • 1 1/2 cups Celery, diced
  • 1/2 cup Butter
  • 1/4 cup Onions, minced
  • 1/2 cup Flour, all-purpose
  • 6 cups Milk
  • 8 ounces Cheddar cheese, mild, shredded
  • 8 ounces Cheese, American

    • Heat broth: add carrots and celery, cook until tender. Set aside.

    Heat butter in saucepan: add onions and saute lightly. Add flour while stirring with wire whisk, cook 2-4 min utes, making sure flour and butter are well blended.

    Add vegetables, broth and milk.

    Bring to a boil while stirring with a wire whisk. Turn heat to low as soup thickens.

    Add cheeses and stir over low heat until melted.

    Garnish with freshly chopped parsley or bacon bits

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Logan, OH. 

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