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Canadian Cheese Soup

  • 1/4 c. butter or margarine 
  • 1/2 c. finely diced onions 
  • 1/2 c. finely diced carrots 
  • 1/2 c. finely diced celery 
  • 1/4 c. flour 
  • 1 1/2 T. cornstarch 
  • 4 c. chicken broth 
  • 4 c. milk 
  • 1/8 tsp. baking soda 
  • 1 c. processed American cheese, grated 
  • Salt and pepper to taste 
  • 2 T. finely chopped fresh parsley 

Melt the butter or margarine in a large pot. Add chopped vegetables and sauté over low heat until soft. Add flour and cornstarch and cook until mixture bubbles. Stir in broth and milk to make a smooth sauce. Add baking soda and cheese. Season with salt and pepper. Cook over low heat until cheese melts, then add parsley. Serves 8.

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