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canadian cheese soup

(1 RATING)
82 Pinches 1 Photo
Starwriter avatar
Indianapolis, IN
Updated on Dec 12, 2012

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: forkful.net

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

Ingredients

  • 1 quart chicken stock
  • 2 tablespoons parsley, chopped
  • 1/2 cup carrots, diced small
  • 8 ounces old english cheese (comes in a jar)
  • 1/2 cup celery, diced small
  • 1/4 cup all purpose flour
  • 1 quart milk
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup butter
  • 1/8 teaspoon baking soda
  • 1/2 cup onions, minced
  • - salt to taste
  • pinch paprika

How To Make canadian cheese soup

  • Step 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).
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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