I was told this is a Canadian Soup. 'Sounds like what you are looking for (it is wonderful):
2 tb butter
1/4 c onion, finely chopped
1/4 c carrot, finely chopped
1/4 c celery, finely chopped
2 tb flour
1/4 ts dry mustard
pinch nutmeg
pinch pepper
3 c chicken stock
1 1/2 c light cream
1 c milk or beer
1 1/2 c cheddar cheese, shredded
dash Worcestershire sauce
salt as desired
In a heavy saucepan, melt butter, cook onion, carrot, 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.
Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.
2 tb butter
1/4 c onion, finely chopped
1/4 c carrot, finely chopped
1/4 c celery, finely chopped
2 tb flour
1/4 ts dry mustard
pinch nutmeg
pinch pepper
3 c chicken stock
1 1/2 c light cream
1 c milk or beer
1 1/2 c cheddar cheese, shredded
dash Worcestershire sauce
salt as desired
In a heavy saucepan, melt butter, cook onion, carrot, 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.
Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.
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