Secret Recipes

Canadian Cheddar Soup

• 2 Tbsp butter
• 1/4 cup onion, chopped
• 1/4 cup chopped celeryv
• 2 Tbsp soy flour
• 1/4 tsp dry mustard
• 1 pinch nutmeg
• 1 pinch pepper
• 3 cups chicken stock
• 1 1/2 cups heavy cream
• 1 cup water
• 1 1/2 cups Cheddar cheese, shredded
• 1 dash Worcestershire sauce

In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. Add cream and water and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.

Servings:

6