*  Exported from  MasterCook  *
 
                         Ontario Mild Cheddar Soup
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheese                           Soups & Stews
                 Sent To Tnt
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tbsp          butter
    2                    carrots -- grated
      1/2  c             celery -- diced
    1      lg            onion -- minced
    1      sm            parsnip -- peeled & grated
    2      c             Ontario mild cheddar cheese* -- grated
    2      tbsp          butter
    4      tbsp          flour
    4      c             consomme
    2      c             milk
                         salt and pepper
 
 Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and
 simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and
 add to vegetables and consomme. Stir together until creamy and continue
 cooking over low heat for about 5- 8 minutes. Add grated cheese (*up to 3
 cups). Stir until melted. Then, gradually add cold milk. Continue to cook
 for another 10 minutes. Do not boil after cheese is added. Season to taste
 with salt and papper, add a big handful of chopped parsley and serve.
 
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 NOTES : For my tenth birthday, my father took me on a boat trip across Lake
 Ontario from the American side to Toronto. To me, at that age, it was a
 great adventure. I still remember some of the things I ate. The lake boat I
 was on happened to have a famous French chef who was working there as a
 rest from his usually heavy duties. I think he must have enjoyed it, to
 make so many good things. I liked this soup so much, I insisted my father
 ask for the recipe for me. We were successful in getting it.