Cheddar Cheese Soup - Canada |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was taken from E-Cookbooks International Recipe Sampler Ingredients:
3 cups milk |
1 cup chicken broth |
6 slices bacon, diced |
1/4 cup red onion, diced |
1/4 cup celery, diced |
1/4 cup scallion, chopped |
3 tablespoons flour |
2 cups white cheddar cheese, shredded |
1/2 teaspoon tabasco sauce |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/8 teaspoon pepper |
fresh chives (to garnish) |
Directions:
1. In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
2. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
3. Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
4. Add the flour and cook, stirring constantly, for about 3 minutes.
5. Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
6. Return to heat and cook, whisking constantly, until the mixture comes to a boil.
7. Boil for 1 minute, or until thickened.
8. Remove the Dutch oven from heat and stir in cheese, Tabasco and Worcestershire sauces, salt and pepper until the cheese is melted and the soup is smooth.
9. Serve soup hot, garnished with chives.
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