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Canadian Cheese Soup Recipe
|Butter/Regular margarine||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Pared carrot||1⁄2 Cup (8 tbs), chopped|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Canned chicken broth||27 1⁄2 Ounce (2 Cans, 13 3/4 Ounce Each)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Dried parsley flakes||1 Tablespoon|
Serving size: Complete recipe
Calories 1992 Calories from Fat 1060
% Daily Value*
Total Fat 119 g183.7%
Saturated Fat 72.5 g362.4%
Trans Fat 0 g
Cholesterol 337 mg
Sodium 1518 mg63.2%
Total Carbohydrates 154 g51.4%
Dietary Fiber 11.2 g44.9%
Sugars 59.7 g
Protein 86 g171.6%
Vitamin A 329.6% Vitamin C 49.8%
Calcium 222.1% Iron 119.1%
*Based on a 2000 Calorie diet
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.