Canadian Cheddar Cheese Soup
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This nippy cheese soup from Ontario is an example of classic Canadian cooking. Because of the saltiness of the broth and cheese, you will not need to add any salt. This recipe can be halved. As a variation, substitute 3 cups strong beef broth for the chicken broth and beer, and use Swiss cheese instead of the Cheddar cheese. INGREDIENTS 4 tablespoons (1/2 stick) butter or margarine 1/3 cup minced yellow onion 1/3 cup grated carrot 2 tablespoons all-purpose flour 2 cups chicken broth 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1 cup half-and-half 1 cup shredded sharp Cheddar cheese, about 4 ounces 1 cup beer Melt the butter in a 3-quart saucepan over moderate heat. Reduce the heat to low, add the onion and carrot, and cook, covered, for 5 minutes, or until the onion is soft. Stir in the flour, and cook for 3 or 4 more minutes. Gradually add the chicken broth, stirring constantly. Stir in the mustard and paprika. Simmer, uncovered, for 20 to 25 minutes. Add the half-and-half, cheese, and beer. Stirring constantly, continue to simmer until the soup is heated through and the cheese has melted. DO NOT LET THE SOUP BOIL or the cheese will be stringy. Makes 4 servings