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Canadian Cheddar Cheese Soup
1 pound of your favorite medium sharp Cheddar cheese
2 tablespoons of cornstarch
2 cups of water
1 teaspoon of salt
1/4 teaspoon of white pepper
1 teaspoon of Worcestershire sauce
a dash of garlic powder
8 tablespoons of butter
3/4 cup of diced cooked cauliflower
1 cup of sliced mushrooms
1/2 cup of finely chopped carrots
1 cup of finely chopped onion
3/4 cup of Canadian bacon or fully cooked smoked ham
2 cups of half and half or undiluted evaporated milk |
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Mix cornstarch with shredded cheese. Heat water to boiling in 4 - 6 quart Dutch oven. Add cheese mixture to boiling water a little at a time, stirring constantly. Continue to cook over medium heat, stirring constantly until cheese is melted and mixture is smooth. Add salt, pepper, Worcestershire, garlic.
Sauté each vegetable separately in two tablespoons of butter until tender. Add to soup along with ham. Heat, stirring constantly, adding half and half until desired thickness is reached. Makes 6 - 8 servings
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