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Cheddar Cheese Soup

Cheddar Cheese Soup

  • Makes: 6 servings  
  • Preparation Time: 20 minutes 
  • Cooking Time: 15 minutes 

Ingredients

3 tbsp45 mL butter

2 onions, chopped

2 carrots, chopped

3 tbsp45 mL Robin Hood® All Purpose Flour

3 cups750 mL chicken, beef or vegetable stock

1 1/2 cups375 mL Carnation® Regular or 2% Evaporated Milk 

3 cups750 mL grated Cheddar cheese

2 tbsp30 mL grated Parmesan cheese

1 tsp5 mL Dijon mustard

1 tsp5 mL Worcestershire sauce

Salt and white pepper

2 tbsp30 mL chopped fresh parsley

Directions

  1 In a large saucepan, melt butter over medium heat. Add onions and carrots and cook for 4 to 5 minutes, until softened, stirring often. Stir in flour and cook, stirring, for 2 minutes.

  2 Gradually stir in stock and evaporated milk. Bring to a boil slowly, reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.

  3 At this stage, soup can be left chunky or puréed. Remove from heat and stir in Cheddar, Parmesan, mustard and Worcestershire sauce and stir until cheese has melted (do not reheat soup or cheese may separate). Season with salt and pepper. Garnish with parsley.

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