CANADIAN 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. -Jolene Roudebush, Troy, Michigan
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 5 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 : Calories 252 calories, Fat 11g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CANADIAN CHEDDAR CHEESE SOUP
Make and share this Canadian Cheddar Cheese Soup recipe from Food.com.
Provided by Kat2355
Categories One Dish Meal
Time 20m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan, and sauté onion and carrots until tender.
- Blend in flour, paprika, dry mustard and bouillon cubes.
- Gradually stir in milk and water.
- Cook over medium heat, stirring constantly until smooth& thick, and mixture comes to a boil.
- Remove from heat.
- Gradually add cheese, continually stirring until melted.
- Serve immediately sprinkled with chopped parsley.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CHEDDAR CHEESE SOUP
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the butter and oil in a kettle and saute the carrots and green bell peppers for 5 minutes. Sprinkle the flour and powdered milk over, and gradually add the stock. Make sure that the consistency is smooth, at which time add the sherry, cheese, milk, paprika, parsley, and salt and pepper. Cook, stirring, for 3 minutes.
CHEDDAR CHEESE SOUP
My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. , Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired.
Nutrition Facts :
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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