CANADIAN CHEESE SOUP (from Hudson's)

4 T. butter
1 T. very finely diced yellow onion
1/2 c. very finely diced celery
1/2 c. very finely diced carrot
1/2 c. all-purpose flour
1 T. corn starch
1/8 t. paprika
1/8 t. baking soda
3 c. whole milk
3 c. chicken broth
2 lb. aged sharp Cheddar cheese, shredded
2 drops of Angustura Bitters
salt and pepper to taste
fresh minced parsley for garnish

Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.
(makes 8 (1 c.) servings)

Hudson's Canadian Cheddar Cheese Soup recipe is published in our August, 1998 Menu Minder.

You may like to try these other Soup recipes below: