Canadian Cheddar Soup
INGREDIENTS:
1 lg Potato, diced 1/4 c Carrots, diced
2 c Chicken broth 1/2 c Breakfast cream
1 lg Onion, diced 1 c Water
1 c Grated sharp Salt and Tabasco to taste
1/4 c Celery, diced 2 tb Parsley, chopped
Chedder cheese
1 lg Potato, diced 1/4 c Carrots, diced
2 c Chicken broth 1/2 c Breakfast cream
1 lg Onion, diced 1 c Water
1 c Grated sharp Salt and Tabasco to taste
1/4 c Celery, diced 2 tb Parsley, chopped
Chedder cheese
In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley.
Makes 4 to 6 servings.
Makes 4 to 6 servings.