Canadian Cheese Soup
- Yield 6 cups
This soup is sure to be a hit!
Ingredients
- 4 small carrots, grated
- 3 -- celery stalks, grated
- 1 1/2 cups chicken stock (or 1 1/2 cups water with 2 chicken bouillon cubes)
- 1/4 cup butter, melted
- 1/4 cup flour
- 2 tablespoons onion, grated
- 2 cups sharp Cheddar cheese, grated
- 4 ounces cream cheese
- 3 cups chicken stock (or 3 cups of water with 4 bouillon cubes)
- 1/2 cup dry white wine
- 1 1/2 cups evaporated milk
- -- Parsley for garnish
Instructions
- Cook carrots and celery in 1 1/2 cups of chicken broth over medium heat for 15 minutes. Saute onion in butter; add flour and cook 5 minutes, whisking constantly. In a large pot, over medium heat, add cheese and melt with the 3 cups of chicken stock. Add carrot mixture and flour mixture to the melted cheese. Add milk and wine 5 minutes before serving; heat thoroughly. Garnish with parsley if desired. Carry this soup in a large thermos to fall football tailgate picnics.
Recipe reprinted with permission from the Junior League of Cobb-Marietta’s Georgia On My Menu (the Junior League of Cobb-Marietta, Marietta, Ga., 1988).
