Title: Canadian cheddar soup
 Categories: Cheese/eggs, Soups/stews, Canadian
      Yield: 6 Servings
 
      2 tb (25 mL) Butter
    1/4 c  (50 mL) Onion, finely
           -chopped
    1/4 c  (50 mL) Carrot, finely
           -chopped
    1/4 c  (50 mL) Celery, finely
           -chopped
      2 tb (25 mL) Flour
    1/4 ts (1 mL) Dry Mustard
      1 pn Nutmeg
      1 pn Pepper
      3 c  (750 mL) Chicken Stock
  1 1/2 c  (375 mL) Light Cream
      1 c  (250 mL) Milk or Beer
  1 1/2 c  (375 mL) Cheddar Cheese,
           -shredded
      1 ds Worcestershire Sauce
 
  Salt
  
  In a heavy saucepan, melt butter, cook onion, carrot, and celery for
  about 5 minutes or until tender; do not brown. Stir in flour,
  mustard, nutmeg and pepper; cook for 2 to 3 minutes.
  
  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-- Grin!)
  
  Add cream and milk or beer and bring almost to a boil. Add cheese;
  heat until just melted, stirring constantly. Add Worcestershire and a
  little salt.
  
  Makes 6 servings.
  
  Posted by Marge Clark. Courtesy of Fred Peters.