MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Canadian Cheddar Soup
 Categories: Cheese, Soups
      Yield: 6 Servings
 
      2 tb Butter (25 mL)
    1/4 c  Onion (50 mL); finely
           -chopped
    1/4 c  Carrot (50 mL); finely
           -chopped
    1/4 c  Celery (50 mL); finely
           -chopped
      2 tb Flour (25 mL)
    1/4 ts Dry mustard (1 mL)
      1 pn Nutmeg
      1 pn Pepper
      3 c  Chicken stock (750 mL)
  1 1/2 c  Light cream (375 mL)
      1 c  Milk or beer (250 mL)
  1 1/2 c  Cheddar cheese (375 mL);
           -shredded
      1 ds 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.
  
  Posted by Marge Clark. Courtesy of Fred Peters.
 
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