Hudsons Canadian Cheese Soup Recipes

CANADIAN CHEESE SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

HUDSON'S CHEDDAR CHEESE SOUP

Steps:

• Heat the butter in a stockpot over medium high heat until foamy.
• Add the onion, celery, and carrot.
• Saute until the onion is softened and translucent.
• Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
• Cook, stirring constantly, for 2 minutes.
• Add the milk & chicken stock.
• Whisk until smooth.
• Heat, stirring often to prevent milk from burning on bottom of pot.
• When the carrot is soft, remove the pot from the heat.
• (At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
• Add the cheddar cheese, stirring to thoroughly combine.
• The heat of the soup will melt the cheese.
• Stir until the cheese is fully integrated and no distinct bits remain.
• Add salt and pepper to taste.
• Ladle into bowls.
• Top each bowl with a dash of Bitters and a sprinkle of parsley.
• Serve crusty Sourdough bread alongside.

HUDSON'S CANADIAN CHEESE SOUP

Steps:

• Melt butter in large sauce pan. Add onion, celery and carrot. Cook gently, stirring often, about 10 minutes until vegetables begin to soften.
• In a small dish, mix flour, cornstarch, paprika, and baking soda. Add to vegetables and cook, stirring constantly, 1 minute.
• Add milk and stock, whisking until smooth. Heat to a simmer, cover and cook gently, stirring often, about 10 minutes until carrots are tender.
• Remove pan from heat. Add cheese and stir until smooth. Add bitters. Add salt and pepper to taste. Serve hot with a sprinkling of parsley, if desired.

CANADIAN CHEESE SOUP (FROM HUDSON'S)

Steps:

• Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley. (makes 8 (1 c.) servings) Hudson's Canadian Cheddar Cheese Soup recipe is published in our August, 1998 Menu Minder.

CANADIAN CHEESE SOUP

Steps:

• 1. In a large pot, bring the broth to a boil.
• 2. Add celery, carrot and onion. Simmer 25 minutes until veggies are soft but not mushy.
• 3. Meanwhile, melt butter in a skillet over low heat. Add flour and stir constantly with wire whisk, until smooth and free of limps. Cook this roux 8 to 10 minutes, still over low heat, whisking constantly to prevent scorching.
• 4. Turn the heat down under the broth to medium-low. Add the roux to the broth. Continue to whisk until smooth and thick about 5 minutes.
• 5. Slowly add Cheez Whiz and grated cheeses. Continue cooking until cheese is melted, whisking occasionally.
• 6. Heat milk in microwave until warm. Add to soup slowly. Whisk until smooth. You can add more milk if needed for desired consistency.
• 7. Serve with toasted croutons or crackers. Refrigerate leftovers.

CANADIAN CHEESE SOUP FROM HUDSON'S

Steps:

• Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.