Canadian Cheese Soup With Pumpernickel Croutons

"I first made this wonderful soup in Jan. 2004 for my business's wine and cheese party. It was a smash hit! Over the years I've lost it and just found it again. It was published by Cooking Light Magazine in Nov. 2000. I've made a couple of changes for personal preference. Simply yummy!"
 
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Ready In:
45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Place bread cubes on jelly-roll type pan and bake for 15 minutes until toasted.
  • While croutons bake, combine onion, carrot, and celery in the food processor and pulse until chopped.
  • Melt butter in large saucepan over medium-high heat. Add vegetables, saute' 5 minutes or until tender.
  • Lightly spoon flour into dry measuring cups; level with knife. Gradually add half of broth to flour in a bowl stir well with wire whisk.
  • Add flour / broth mixture to pan. Stir in remaining half of broth; bring to a boil.
  • Reduce heat to medium, and cook for 10 minutes or until thick.
  • Stir in milk, salt, paprika, and pepper. Cook for 10 minutes.
  • Remove from heat and add cheese. Stir until cheese melts.
  • Ladle soup into bowls and top with toasted pumpernickel croutons.

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RECIPE SUBMITTED BY

I'm happy when I don't rub people the wrong way -- I'm a licensed massage therapist! Twenty years ago, at a cross-road in my life, I had a good sit-down talk with me and decided that my two passions in life were people, and helping them feel better ... and cooking. Just five days after that, a tiny ad in the local paper announced that Massage School started on Monday; so on that Monday in Sept. 1990 a new chapter started in my life. It was like learning a foreign language. Do you know where your olecranon process is? I met Mr. Wonderful in February of 1992 and we married 82 days later. (Who? Me impulsive??) He's still my Mr. Wonderful. In regards to cooking, he's my strongest supporter ... and toughest critic. When we first met, it was Mr. Meat and Potatoes meets Little Miss Vegetarian. In an effort to learn how to live together, we developed this plan: Thursdays became experimental food day. I would cook something that neither one of us had ever had before (so there would be no emotional attachment for either of us) and we would critique it. The deal was that if either of us found that meal gag-worthy, we would eat at McDonald's. I am happy to report, we have not darkened their door yet! Out of those experiments came our most favorite recipes. Ours is a blended family and between us we have three sons: an architect in CA, a computer programmer in FL and an Emergency Room MD in TX. We are blessed with three lovely daughters-in-law [the architect just married an interior decorator! A blessing on their heads, Mazel Tov, Mazel Tov!!] and three very hug-able grandchildren (18 y/o boy, 13 y/o girl and 11 y/o girl.) We are both very active in our congregation. If you like, check us out at http://www.kolhamashiach.org. We teach as well as other avenues of ministry (think: sanitation and maintenance!) ... Fun around here includes ministering ;) at the local department stores; cooking; and discussing Torah. It's not unusual to find half a dozen people around our dining room table in a good natured but animated discussion! Of course there's food ... for body and soul! 8726471"
 
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