Canadian Cheddar Soup



	Canadian Cheddar Soup cheese/eggs, soups/stews, canadian 2 tablespoon (25 ml) butter 1/4 cup (50 ml) onion, finely chopped 1/4 cup (50 ml) carrot, finely chopped 1/4 cup (50 ml) celery, finely chopped 2 tablespoon (25 ml) flour 1/4 teaspoon (1 ml) dry mustard 1 pinch nutmeg 1 pinch pepper 3 cup (750 ml) chicken stock 1 1/2 cup (375 ml) light cream 1 cup (250 ml) milk or beer 1 1/2 cup (375 ml) cheddar cheese, shredded 1 dash worcestershire sauce Salt In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy-- Grin!) Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt. Makes 6 servings. Posted by Marge Clark. Courtesy of Fred Peters.