Canadian Cheddar Soup

Yield: 6 servings

Ingredients

• 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

Instructions

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.

Nutrition

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