Ingredients
-
3
-
3/4
-
1/2
-
1
-
1/2
-
2
-
1/4
-
3
-
3
-
2
-
-
-
-
-
Directions
Canadian Cheddar Soup, I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town I design stamps for her Her husband is the one that makes this yummy soup I first had it at her home and had seconds, but didn’t want to act piggy and ask for thirds, so I made it myself and guess what–I had it for breakfast, lunch and snacks during the day I did this till it was gone and over the course of a couple of days, I ate the whole thing Don’t let the parsnips scare you, but please do add them They give flavor but you do not taste them , The flavor was good, but the soup was water-thin I would make it again, but I plan to thicken it when I do , I made this today and it was a huge hit Very tasty and perfect for a cold night Thanks for sharing This is a keeper that I’ll make again and again
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Steps
|
1
Done
|
Place the 3 Tablespoons Butter in a Large Pot on the Stove. |
|
2
Done
|
Add the Carrots, Celery, Onion, and Parsnips. |
|
3
Done
|
Simmer, Covered, For About 10-12 Minutes (you Want to Make Sure They Are Steamed Till Quite Done, Adding a Fews Drops of Water If Necessary). |
|
4
Done
|
Mix the Next 2 Tablespoons Butter and Flour Into the Veggies to Make a Slight Roux. |
|
5
Done
|
Gradually Stir in the Three Cans of Beef Broth, Stirring Till Smooth (6-8 Minutes). |
|
6
Done
|
Add the Cheddar Cheese and Stir Till Melted. |
|
7
Done
|
Slowly Add the Half-and-Half. |
|
8
Done
|
Heat but Do not Boil, Stirring Constantly About 3 Minute. |
|
9
Done
|
Ladle Into Bowls and Enjoy! |
