CANADIAN CHEESE SOUP
Canadian Cheese Soup

Ingredients:

3 Tablespoons Margarine

1 Tablespoon All Purpose Flour
1 Teaspoon Cornstarch
Pinch Baking Soda
Pinch Paprika

1 Tablespoon Onion Finely Chopped

1 3/4 Cups Water

2 Cubes Chicken Bouillon

1 3/4 Cups Milk

1/4 Cup Carrots Finely Chopped
3 Tablespoons Celery Chopped

4 Ounces Sharp Cheese Shredded
Melt Margarine in saucepan over medium heat.

Combine Flour, Cornstarch, Baking Soda and Paprika. Add to margarine to make a roux. Cook 10 minutes, stirring often with a French whisk.

Add Chopped Onion to roux. Cook 5 minutes. Take off heat.

Measure Water into roux, stirring constantly.

Add Chicken Bouillon. Cook until thickened, stirring constantly. (Vegetarian base may be substituted for the chicken bouillon.)

Add Milk to cooked mixture, stirring constantly. Turn heat to medium.

Add Carrots and Celery to soup mixture. Cook over medium heat until vegetables are tender crisp. Do not allow mixture to boil.

Add Cheddar Cheese. Blend until cheese melts. Serve immediately. Each portion may be sprinkled lightly with chopped fresh parsley.
Yield: 6 Portions
This recipe compliments of Kansas State University Dining Services
This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.
Close