Friday, February 1, 2008

Canadian Cheese Soup***

½ c. chopped onions
¾ c. diced carrots-cooked
¼ c. butter
¾ c. diced celery- cooked
¼ c. flour
1 pkg. singles cheese slices
1 ½ T. cornstarch
¼ c. chopped parsley
½ tsp. paprika
½ tsp. salt
¼ tsp. pepper
1 qt. milk (heated)
1 qt chicken stock (heated)

Sauté onion in melted butter until transparent, but not brown. (5-10 min) Add flour, salt, pepper, paprika, cook on low heat about 10 min. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine or mash slightly. Add to milk mixture. Taste to correct seasoning. Just before serving stir in cheese and parsley. Amount of vegetables may be increased if thicker soup is desired.

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