Succulent Soup
Cheddar Vegetable Chowder
A great way to get the family to enjoy their vegetables, remember to use their favourite vegetable combination. Serve with whole grain rolls for a satisfying and comforting meal.
Preparation Time:
10 Minutes
Ingredients:
| 3 tbsp | butter | 45 mL |
| 1 cup | finely-chopped onion | 250 mL |
| 4 cups | water | 1 L |
| 3 tbsp | powdered chicken broth mix or 2 chicken bouillon cubes crumbled | 45 mL |
| 10 cups | frozen mixed vegetables | 2.5 L |
| 1/3 cup | all purpose flour | 75 mL |
| 1 tsp | paprika | 5 mL |
| 1 tsp | dry mustard | 5 mL |
| 4 cups | milk | 1 L |
| 4 cups | shredded Canadian Cheddar cheese | 1 L |
| Salt and pepper | ||
| Addtional shredded Canadian Cheddar cheese to garnish soup bowls |
Instructions:
In large pot, melt butter over medium-high heat, cook onion, for about 3 minutes or until tender. Add water and chicken broth mix, bring to boil over high heat. Add vegetables, bring to boil. Reduce heat to medium and cook 2 minutes or until vegetables are tender crisp.
Whisk flour into milk and gradually stir into pot, with paprika and mustard. Cook stirring often, for about 5 minutes or until slightly thickened.
Remove from heat. Add Canadian Cheddar cheese and stir until melted. Season to taste with salt and pepper.
Sprinkle addtional shredded Canadian Cheddar cheese over each serving.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)