Cheddar Cheese Soup

Name: Cheddar Cheese Soup
Prep time: 20 min
Cook time: 15 min
Yield: 6
Ingredients: 3 tbsp (45 mL) butter; 2 onions, chopped; 2 carrots, chopped; 3 tbsp (45 mL) Robin Hood® All Purpose Flour; 3 cups (750 mL) chicken, beef or vegetable stock; 1 1/2 cups (375 mL) Carnation® Regular or 2% Evaporated Milk Evaporated Milk; 3 cups (750 mL) grated Cheddar cheese; 2 tbsp (30 mL) grated Parmesan cheese; 1 tsp (5 mL) Dijon mustard; 1 tsp (5 mL) Worcestershire sauce; salt and white pepper; 2 tbsp (30 mL) chopped fresh parsley

Prep Time 20 mins

Cook Time 15 mins

Serves 6

Difficulty N/A

Ingredients

3 tbsp (45 mL) butter
2 onions, chopped
2 carrots, chopped
3 tbsp (45 mL) Robin Hood® All Purpose Flour
3 cups (750 mL) chicken, beef or vegetable stock
1 1/2 cups (375 mL) Carnation^® Regular or 2% Evaporated Milk
3 cups (750 mL) grated Cheddar cheese
2 tbsp (30 mL) grated Parmesan cheese
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
salt and white pepper
2 tbsp (30 mL) chopped fresh parsley

Evaporated Milk

Directions

Step 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.

Step 2:

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

Step 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.