*  Exported from  MasterCook  *

                        Ontario Mild Cheddar Soup

Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tbsp          butter
   2                    carrots -- grated
     1/2  c             celery -- diced
   1      lg            onion -- minced
   1      sm            parsnip -- peeled & grated
   2      c             Ontario mild cheddar cheese,
                        - grated; up to 3 c
   2      tbsp          butter
   4      tbsp          flour
   4      c             consomme
   2      c             milk
                        salt and pepper

Melt the 3 tb butter in a saucepan, add the vegetables. Cover and
simmer 10 minutes over low heat. Blend 2 tb butter with flour and add
to vegetables and consomme. Stir together until creamy and continue
cooking over low heat for about 5-8 minutes. Add grated cheese. Stir
until melted. Then, gradually add cold milk. Continue to cook for
another 10 minutes. Do not boil after cheese is added. Season to
taste with salt and pepper, add a big handful of chopped parsley, and
serve.

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NOTES: For my tenth birthday, my father took me on a boat trip across Lake
Ontario from the American side to Toronto. To me, at that age, it was a
great adventure. I still remember some of the things I ate. The lake boat I
was on happened to have a famous French chef who was working there as a
rest from his usually heavy duties. I think he must have enjoyed it, to
make so many good things. I liked this soup so much, I insisted my father
ask for the recipe for me. We were successful in getting it.