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Ingredients
| carrots (grated): 1/2 cup |
| celery (chopped): 1/2 cup (finely chopped) |
| water: 1 cup (boiling) |
| onions (chopped): 2 Tbl |
| salted butter: 4 Tbl |
| all-purpose flour (unsifted): 6 Tbl |
| 2% milk: 2 cups |
| chicken broth: 2 cups |
| sharp cheddar cheese (shredded): 1 1/2 cups |
| parsley |
Canadian Cheese Soup
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- Add the carrots and celery to the boiling water in a small pan, cover, and simmer until very tender, about 10 minutes. Set aside.
- In a medium saucepan, saute the onion in the butter for 5 minutes until soft but not brown.
- Add the flour to the onion and butter and blend well. Cook for 2 or 3 minutes, add the milk and chicken broth, and cook until thickened, stirring constantly.
- Add the cheese and stir until blended. Add the cooked vegetables, with their liquid, to the cheese mixture. Heat thoroughly.
- Garnish with minced parsley.
- Serve with bread sticks.