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canadian cheese soup

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

Fall and winter have always been "soup time" for me. That's when I drag out all the old recipes or try new ones. This one is new for me, but not a new dish by any means. It's another favorite from the L.S. Ayre's Tea Room (1905-1990). Recipe: L.S. Ayres Tea Room Recipes & Recollections Photo source:

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For canadian cheese soup

  • 1 qt
    chicken stock
  • 2 Tbsp
    parsley, chopped
  • 1/2 c
    carrots, diced small
  • 8 oz
    old english cheese (comes in a jar)
  • 1/2 c
    celery, diced small
  • 1/4 c
    all purpose flour
  • 1 qt
  • 1 1/2 Tbsp
  • 1/4 c
  • 1/8 tsp
    baking soda
  • 1/2 c
    onions, minced
  • salt to taste
  • pinch

How To Make canadian cheese soup

  • 1
    In a large soup pot or Dutch oven, melt butter and saute onions lightly. Add flour and cornstarch. Then add milk and stock, making a smooth white sauce (stir constantly).
  • 2
    Add soda, vegetables, seasonings and cheese. Simmer for 15 minutes, or until cheese is melted and thoroughly blended in. Just before serving, add the chopped parsley. Serve hot with a crusty garlic bread.
  • 3
    NOTE: You might want to steam or cook the carrots and celery till almost tender in a separate pan before adding to the soup.