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Canadian Cheddar Soup



  • 2 tablespoons butter
  • 1/4 cup onion, chopped
  • 1/4 cup chopped celery
  • 2 tablespoons soy flour
  • 1/4 teaspoon dry mustard
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 3 cups chicken stock
  • 1 1/2 cups heavy cream
  • 1 cup water
  • 1 1/2 cups Cheddar cheese, shredded
  • 1 dash Worcestershire sauce


  1. In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or until tender; do not brown.
  2. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.
  3. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy!)
  4. Add cream and water and bring almost to a boil.
  5. Add cheese; heat until just melted, stirring constantly.
  6. Add Worcestershire and a little salt.

Makes 6 servings.

Per Serving: 292 Cal (81% from Fat, 16% from Protein, 3% from Carb); 11 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 268 mg Calcium; 1 mg Iron; 642 mg Sodium; 86 mg Cholesterol


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