canadian cheddar soup
 
yield: 6 servings 
 
2 Tbsp  butter
1/4 cup  onion, chopped
1/4 cup  chopped celery
2 Tbsp  soy flour
1/4 tsp  dry mustard
1 pinch  nutmeg
1 pinch  pepper
3 cup  chicken stock
1-1/2 cup  heavy cream
1 cup  water
1-1/2 cup  cheddar cheese, shredded
1 dash  worcestershire sauce
 
in a heavy saucepan, melt butter, cook onion 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!) add cream and water 
and bring almost to a boil. add cheese; heat until just melted, stirring 
constantly. add worcestershire 
and a little salt. 
 
per serving: 292 cal (81% from fat, 16% from protein, 3% from carb); 11 g 
protein; 27 g tot fat; 2 
g carb; 0 g fiber; 268 mg calcium; 1 mg iron; 642 mg sodium; 86 mg 
cholesterol 
 
 
 
 
 
 
(ID: 73418) Mirror: rec.food.recipes: Tue, Sep 20, 2005


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