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Canadian Cheddar Soup

2 tb (25 mL) Butter
1/4 c (50 mL) Onion, finely chopped
1/4 c (50 mL) Carrot, finely chopped 1/4 c (50 mL) Celery, finely chopped 2 tb (25 mL) Flour 1/4 ts (1 mL) Dry Mustard 1 pn Nutmeg 1 pn Pepper 3 c (750 mL) Chicken Stock 1 1/2 c (375 mL) Light Cream 1 c (250 mL) Milk or Beer 1 1/2 c (375 mL) Cheddar Cheese, shredded 1 ds Worcestershire Sauce Salt

In a heavy saucepan, melt butter, cook onion, carrot, 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 milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.

Makes 6 servings.




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