STREAMING NOW: The Delicious Miss Dahl

Canadian Cheddar Soup

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“I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town. I design stamps for her. Her husband is the one that makes this yummy soup. I first had it at her home and had seconds, but didn't want to act "piggy" and ask for thirds, so I made it myself and guess what--I had it for breakfast, lunch and snacks during the day. I did this till it was gone and over the course of a couple of days, I ate the whole thing. Don't let the parsnips scare you, but please do add them. They give flavor but you do not taste them.”
READY IN:
1hr 3mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the 3 tablespoons butter in a large pot on the stove.
  2. Add the carrots, celery, onion, and parsnips.
  3. Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
  4. Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
  5. Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
  6. Add the Cheddar cheese and stir till melted.
  7. Slowly add the half-and-half.
  8. Heat but DO NOT boil, stirring constantly about 3 minute.
  9. Ladle into bowls and enjoy!

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