Recipes

Ontario Cheddar Cheese soup

Use mild, medium or sharp cheddar, although sharp produces the best flavor.

3 tbs. butter
2 carrots, minced
2 celery stalks, minced
1 onion, minced
1/2 c. cooked ham, minced (optional but nice)
4 mushrooms, minced
4 tbs. flour
1/2 t. each paprika and Dry Mustard
4 c. chicken broth
2 c. milk
2 to 3 c. Ontario cheddar, grated
salt and pepper
chopped fresh herbs (dill, cilantro, basil, parsley, or a combination)

Melt butter in a large, heavy saucepan and add carrots, celery, onion, ham and mushrooms and brown a bit over high heat. Turn heat to medium and cook until crisp-tender. Sprinkle in flour, paprika and dry mustard and stir over low heat to blend well, about five minutes.

Gradually whisk in chicken broth and milk and stir until slightly thickened. Add cheese and whisk until melted; be sure soup doesn't boil after cheese is added. Season with salt and pepper and serve garnished with chopped fresh herbs.

Serves six as an appetizer.

Press your back button to return...