| Canadian Cheese Soup
1/4 cup of butter (1/2 stick)
2 tablespoons of minced onions
1/2 cup of thinly sliced carrots
3/4 cup of finely chopped celery
1 cup of chicken stock or 1 cup of water & bouillon cube
1/4 cup of flour
3 cups of milk
2 cups of shredded American cheese
parsley, finely minced
Melt butter in heavy saucepan, add onion and cook and stir until yellow. Add carrots, celery and chicken stock, cover and simmer gently approx. 15 minutes. Combine flour with 1 cup of milk, add to vegetables mixture stirring constantly until smooth and thickened. add cheese and stir over low heat until melted. Gradually add remaining milk, stirring briskly. Heat only to serving temp. Serve in warmed bowls, garnished with parsley. Serves 5 or 6 |
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