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Canadian Cheese Soup

Source of Recipe

From "American Profile Hometown Cookbook" by Thomas Nelson


Recipe Introduction

"My aunt never minded sharing her 'masterpieces' with us. This soup is one from over thirty years ago. This hearty treat is perfect on a chilly day with a green salad and hot rolls. For quicker preparation, put the vegetables together in a food processor to chop finely."

List of Ingredients

â—¦ 5 tablespoons butter
â—¦ 2 medium carrots, finely chopped
â—¦ 2 celery stalks, finely chopped
â—¦ ½ cup finely chopped onion
â—¦ ½ green bell pepper, finely chopped
â—¦ ½ cup finely chopped cooked ham
â—¦ ½ cup all-purpose flour
â—¦ 2 tablespoons cornstarch
â—¦ 1 quart chicken broth
â—¦ ½ teaspoon dry mustard
â—¦ 1 quart (4 cups) milk
â—¦ ½ teaspoon paprika
â—¦ ¼ teaspoon cayenne pepper
â—¦ 1 pound sharp Cheddar cheese, grated
â—¦ Salt and pepper
â—¦ 1 (4-ounce) can mushrooms, drained (optional)


Recipe

In a large stockpot, melt the butter and sauté the carrots, celery, onion, and green bell pepper. Cook over medium heat for about 10 minutes until the vegetables are crisp-tender, but not brown. Stir in the ham.

Add the flour and cornstarch, and cook, stirring constantly, for 3 minutes. Add the broth, stirring constantly, until the soup thickens slightly.

Add the mustard, milk, paprika, cayenne, cheese, salt and pepper to taste, and the mushrooms if using. Continue stirring until the soup is heated through and thick. Do not boil or the cheese will curdle. Remove from the heat and serve immediately.


Makes 8 to 10 servings