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Thread: Canadian Cheddar Cheese Soup (le Cellier)

  1. #1
    Senior Member
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    4oz smoked bacon finely chopped
    1 medium red onion cut into 1/4 in. pieces
    1/2 cup finely sliced celery
    1/2 cup finely chopped carrots
    3 tbs all-purpose flour
    3 cups whole milk
    2 cups chicken stock
    12 oz grated white cheddar,
    3 dashes Tabasco
    1/2 tsp Worcestershire sauce
    1/2 cup Moosehead Canadian Ale, room temperature
    salt and pepper to taste
    1 tb thinly sliced chives

    1. Cook the bacon in a large pan over medium heat until wilted but not browned.
    2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.
    3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.
    4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

    Serve with crusty bread. This recipe will be enough for 6 servings.

  2. #2
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    I gotta make this. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm!

  3. #3
    Moderator Beccaberry's Avatar
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    I sooooooooooooooooooooooooo love this soup.




  4. #4
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    I make this in the winter for lunch on a saturday. We have a large bowl with some crusty bread. It fills us up and we normally do not eat dinner. Its lush. I use guinness as can not get the canadian beer.

  5. #5
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    mmm I am going to have to try this with Guinness







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