Canadian Cheese Soup
Source of Recipe
Columbus Dispachet
Features > Food
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Cook's Corner
Canadian Cheese Soup
Wednesday, January 23, 2002
For Pam W., Columbus
Yield: 6-8 servings
2 cups chicken broth
1 cup carrots, diced
1 1/2 cups celery, diced
8 ounces butter
1/4 cup onions, minced
1/2 cup all-purpose flour, sifted
6 cups whole milk
8 ounces American cheese, shredded
8 ounces cheddar cheese, shredded
Freshly chopped parsley and bacon bits for garnish
Heat the broth; add the carrots and celery, and cook until tender. Set aside.
Heat the butter in a saucepan; add the onions and saute lightly. Add the flour while stirring with a wire whisk; cook 2 to 4 minutes, making sure the flour and butter are well blended. Add the broth mixture and milk. Bring to a boil while stirring with a wire whisk. Turn the heat to low as the soup thickens. Add the cheeses and stir over low heat until melted. Garnish with freshly chopped parsley and bacon bits.
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