Canadian Cheddar Soup


This is a very filling soup which can be served smooth or as I prefer chunky. Great with fresh bread and a green salad for dinner  This recipe serves 8


  • 3 Tbs butter/ margarine
  • 3/4 cup coarsely shredded carrot Carrots, raw
  • 1/2 cup diced celery Celery, raw
  • 1 cup minced onion Onions, raw
  • 1/2 cup finely shredded peeled parsnip Parsnips, raw
  • 2 Tbs butter/margarine, softened
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3 cans -10oz ea beef broth Soup, beef broth or bouillon canned, ready-to-serve
  • 1 Tbs Worcestershire sauce Sauce, Worcestershire
  • 1 clove garlic, minced Garlic, raw
  • 3 cups extra sharp cheddar cheese, shredded
  • 2 cups half and half Cream, fluid, half and half


Step 1

Melt 3 tablespoons butter in 8 quart heavy pot over low heat ; add all vegetables.Simmer covered 10 mins.

Step 2

Mix softened butter with flour; stir into vegetables. Stir in broth gradually, stirring constantly to avoid lumps. Cook 6-8 minutes. Add cheese; stir til melted.

Step 3

Add half and half gradually, heat BUT DO NOT BOIL , stirring constantly about 3 minutes


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