Canadian Cheese Soup

By jenniferj

Ingredients

• 1/2 cup Chopped onion
• 1/2 cup Butter or margarine
• 1 cup Flour
• 1/3 cup Cornstarch 1/2 tsp Paprika 1/2 tsp Salt
• 1/4 tsp White Pepper
• 1 quart Half-and-half or milk, heated
• 1 quart Chicken Stock, heated
• 3/4 cup Diced carrots, cooked
• 3/4 cup Diced Celery, cooked
• 1 cup Shredded Sharp Cheddar cheese
• 1/4 cup Chopped parsley

Preparation

Step 1

10 servings: 2 ½ quart

Sauté onion in melted butter until transparent, but not brown, 5-10 minutes. Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add half-and-half or milk and chicken stock; cook, stirring constantly, until thickened. Chop cooked vegetables very fine, or mash slightly; add to milk mixture. Adjust seasonings to taste. Just before serving, stir in shredded cheese and chopped parsley. Note: Amount of vegetable may be increased if thicker soup is desired. Use 1 cup added vegetables in 10-serving recipe. (Servings are based on one-cup amounts.)