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Cheddar Cheese Soup
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Carole Ann


  • 1-3/4 cups (425 ml) chicken broth
  • 1/2 cup (125 ml) finely shredded carrot
  • 1/4 cup (60 ml) finely chopped celery
  • 1/4 cup (60 ml) finely chopped onion
  • 1-3/4 cups (425 ml) milk
  • 1/4 cup (60 ml) all-purpose flour
  • dash pepper
  • 1 cup (225 ml) shredded sharp (or mild) cheddar cheese
  • In medium saucepan combine broth, carrot, celery and onion.
  • Bring to boiling: reduce heat.
  • Cover and simmer for 8 minutes or until vegetables are tender.
  • Combine milk, flour and pepper.
  • Stir into broth mixture.
  • Cook and stir till thickened and bubbly.
  • Cook and stir 1 minute more.
  • Add cheese; stir until melted.
Makes 5 side-dish or 3 main-dish servings.

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