Canadian Cheese Soup Recipes

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.

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!

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.

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.

Steps:

• In a 3 or 4 quart pot melt margarine and blend in flour. Cook about 5 minutes on low heat. Add salt and milk. Cook until thickened.
• Turn down heat and add grated cheese. Stir until melted, keeping heat low.
• Partially cook vegetables in chicken stock and add to cheese and milk mixture.
• Bring to a low simmer, but do not boil or cheese will curdle.
• Check for taste, adding more salt if needed.
• Add paprika for nice color.

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.

Steps:

• Melt butter in large sauce pan. Add onion, celery and carrot. Cook gently, stirring often, about 10 minutes until vegetables begin to soften.
• In a small dish, mix flour, cornstarch, paprika, and baking soda. Add to vegetables and cook, stirring constantly, 1 minute.
• Add milk and stock, whisking until smooth. Heat to a simmer, cover and cook gently, stirring often, about 10 minutes until carrots are tender.
• Remove pan from heat. Add cheese and stir until smooth. Add bitters. Add salt and pepper to taste. Serve hot with a sprinkling of parsley, if desired.