Canadian Cheese Soup Recipe
Ingredients
| 1/4 c. butter or regular margarine | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 1/2 c. finely chopped, pared carrot | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Flour | 3/4 Cup (16 tbs) | |
| Chicken broth | 2 Can (10oz) | |
| Milk | 1 Quart | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| Parsley flakes | 1 Tablespoon, dried | |
Directions
Place butter in 3-qt. glass casserole.
Microwave at high setting 30 seconds, or until melted.
Add onion, carrot and celery.
Cover and microwave at high setting 12 minutes, or until vegetables are tender, stirring every 3 minutes.
Stir in flour.
Blend in a small amount of chicken broth, then gradually add remaining broth and milk.
Cover and microwave at high setting 18 to 19 minutes, or until mixture comes to a boil, stirring every 6 minutes.
Add cheese, pepper and parsley flakes.
Microwave at high setting 3 minutes more, or until cheese is melted, stirring after 1 1/2 minutes.
Microwave at high setting 30 seconds, or until melted.
Add onion, carrot and celery.
Cover and microwave at high setting 12 minutes, or until vegetables are tender, stirring every 3 minutes.
Stir in flour.
Blend in a small amount of chicken broth, then gradually add remaining broth and milk.
Cover and microwave at high setting 18 to 19 minutes, or until mixture comes to a boil, stirring every 6 minutes.
Add cheese, pepper and parsley flakes.
Microwave at high setting 3 minutes more, or until cheese is melted, stirring after 1 1/2 minutes.
Chef
