Recipe for Canadian Cheddar Soup 
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Yield:
6 servings
Ingredients:
Amount Ingredient
2 tbl (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 tbl (25 mL) Flour
1/4 tsp (1 mL) Dry Mustard
1 pch Nutmeg
1 pch Pepper
3 cup (750 mL) Chicken Stock
1/2 cup (375 mL) Light Cream
1 cup (250 mL) Milk or Beer
1/2 cup (375 mL) Cheddar Cheese, shredded
Instructions:
Instructions: 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.

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