CANADIAN CHEESE SOUP
Make and share this Canadian Cheese Soup recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water and vegetables in a medium pan; cover.
- Cook until tender, about 12- 17 minutes, stir about half way through the cooking time.
- Stir in chicken broth, half& half and cheese; stir until cheese melts and soup is heated thoroughly.
CANADIAN CHEESE SOUP
This is my copy of Jim's Cheese soup.
Provided by Beverley Williams
Categories Other Soups
Time 55m
Number Of Ingredients 10
Steps:
- 1. In a large pot, bring the broth to a boil.
- 2. Add celery, carrot and onion. Simmer 25 minutes until veggies are soft but not mushy.
- 3. Meanwhile, melt butter in a skillet over low heat. Add flour and stir constantly with wire whisk, until smooth and free of limps. Cook this roux 8 to 10 minutes, still over low heat, whisking constantly to prevent scorching.
- 4. Turn the heat down under the broth to medium-low. Add the roux to the broth. Continue to whisk until smooth and thick about 5 minutes.
- 5. Slowly add Cheez Whiz and grated cheeses. Continue cooking until cheese is melted, whisking occasionally.
- 6. Heat milk in microwave until warm. Add to soup slowly. Whisk until smooth. You can add more milk if needed for desired consistency.
- 7. Serve with toasted croutons or crackers. Refrigerate leftovers.
CANADIAN CHEESE SOUP FROM HUDSON'S
This is an old recipe from J. L. Hudson's Department Store in Detroit, which was opened in 1911. In 1963 they closed the shop because the downtown area had become less than safe and they simply could not attract customers.
Provided by Connie C.
Categories Chowders
Time 36m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.
CANADIAN BACON CHEESE SOUP
My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.
Nutrition Facts :
CANADIAN CHEESE SOUP
A great cheesy, creamy soup for a cold winter's evening. My kids love this soup! This is also good with some ham chopped up in it.
Provided by srooc1
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the vegetables until they are tender.
- Once the vegetables are tender, add the rest of the ingredients.
- Let simmer for 25 - 30 minutes.
- Enjoy!
CHEDDAR CHEESE SOUP - CANADA
Make and share this Cheddar Cheese Soup - Canada recipe from Food.com.
Provided by Sam 3
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 2 quart saucepan, heat milk and chicken broth over med-low heat.
- Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring over med heat for about 5 minutes or until lightly browned.
- Add the red onion, celery and scallion and cook, stirring until the onion has softened, about 5 minutes.
- Add the flour and cook, stirring constantly, for about 3 minutes.
- Remove Dutch oven from heat, add the heated milk mixture, and whisk until well blended.
- Return to heat and cook, whisking constantly, until the mixture comes to a boil.
- Boil for 1 minute, or until thickened.
- 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.
- Serve soup hot, garnished with chives.
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