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Canadian Cheddar Cheese Soup Recipe


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     Canadian Cheddar Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1/2 pound bacon, cut into 1/2” pieces
1 medium red onion, cut into 1/4” pieces
3 celery ribs, cut into 1/4” pieces
4 Tablespoons butter
1 cup flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, shredded
1 Tablespoon Tabasco sauce
1 Tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper, to taste
1/2 cup warm beer

In a 4- or 5-quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned. Add the onion, celery, and butter and sauté for about 5 minutes, or until the onion has softened.
Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
Remove from the heat and stir in the cheese, Tabasco, Worcestershire, salt and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.

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