Canadian Cheddar Cheese Soup Recipe

[des1954]

I've had a LOT of requests for this...so... here ya go!

1/2 lb bacon, cut into 1/2 inch pieces
1 med. red onion, diced
3 celery ribs, finely diced
4 Tbs Butter
1 cup all-purpose flour
2 cups chicken stock
4 cups whole milk
3/4 lb grated white cheddar
1 Tbs Tabasco Sauce
1 Tbs Worcestershire Sauce
Salt, pepper to taste
1/2 cup warm beer

In a dutch oven, cook the bacon over medium heat about 5 minutes - or until lightly browned.

Add red onion, celery, butter, and saute about 5 minutes - or until onion is soft.

Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.

Add milk and continue to simmer for 15 minutes. Do NOT allow to boil.

Remove from heat and stir in the cheese, tabasco sauce, worcestershire sauce, salt & pepper, and stir until the cheese is melted and the soup is smooth. Stir in warm beer.

Note: I've made this about 5 times - and each time I end up adding another cup or so of milk because the soup is very thick. Add additional milk at your own discretion.

 

[freshlybarked]

Thanks for the milk trip. I have the recipe on my fridge door and will be making it this weekend. It's going to be cold here - 50s over the weekend. I know, I know, for many it is a heat wave. For Clearwater and central Florida it is cold. Anyway I'm looking forward to making it. It was certainly a hit when we had it in October.

 

[des1954]

Thanks for the milk trip. I have the recipe on my fridge door and will be making it this weekend. It's going to be cold here - 50s over the weekend. I know, I know, for many it is a heat wave. For Clearwater and central Florida it is cold. Anyway I'm looking forward to making it. It was certainly a hit when we had it in October.

I'm in Polk City - and have been making soup throughout the weekend!! Tomorrow night is Beef Stew night! LOL!! It doesn't take much to get us Floridian's chilled!

 

[We4mickey]

LOL Deb, we had the beef stew tonight and will save the soup for later in the week when it is below zero with the wind chill.

 

[des1954]

Lynn - Are we chasing each other between here and FB?? LOL!!!

Just an FYI.... we have a freeze warning for tonight!! I might have to turn the heat on in the morning to chase the chill from the house!!

Does that make you feel better?

 

[MandMLUVMMandDVC]

I posted this in the "beer is good" thread, figure I need to add it here too. Oh, what time should I be over tomorrow for the soup???? LOL Not making any soup this week, but the heater is on & plants will be coming in.

3 additional pointers about the soup.....

1. Use Cabot brand sharp white cheddar cheese. (Sold at Publix & Wal-Mart)
2. Use Moosehead beer (ummm, I usually drink the extra while cooking
3. During the "reduce heat and simmer for 15 minutes, DO NOT LET THE SOUP EXCEED 165 DEGREES. If you do it will not mix properly. Portions will appear watery and then you'll have "curds" in it. This point is directly from the chef that created the recipe for Le Cellier.

 

[Born 2 Fish]

DEb , it sounds awesome, I'm gonna havta make for D,,she loves cheese soup.
My only question is , "If I make it in Tennessee, is it still "Canadian Cheddar Cheese Soup" ??

 

[campingdawgs]

Thanks for posting the recipe! My kids loved that soup. Any chance you have the recipe for pretzel bread? My DD14 would eat that every day!

 

[des1954]

Any chance you have the recipe for pretzel bread? My DD14 would eat that every day!

No, I don't. At least it's not in my "Cooking with Mickey" cookbook. Are the ones you're referring to the soft pretzel sticks from Canada, or the pretzel rolls from Germany?

 

[liv luvs disney]

Holy cow, this sounds dee-lish Deb. I can't wait to make it.

I hope the weather warms up before I make my next trip to FL and the Fort. Not that the weather is unbearable here in TN, but it's too cold for my liking.

 

[DaveInTN]

DEb , it sounds awesome, I'm gonna havta make for D,,she loves cheese soup.
My only question is , "If I make it in Tennessee, is it still "Canadian Cheddar Cheese Soup" ??

Only if you throw in a cup of Jack in place of the beer.

 

[LarryJ]

Interesting since for 20+ years Canada never interested us and we have eaten I think at 95% of all the places you can eat at WDW. Last year we bite the bullet and ate there and I was not impressed and didn't really care for the raved about chesse soup or even the bread sticks. I guess I and DW are just strange, but we won't be eating there again, but the "BOX" is checked off.

Larry

 

[BradyBz12]

Thanks Deb

I'm on a major soup kick right now and will definitely add this to my roster. And you Floridians are killing me with this talk of "freeze warnings" - the wind has been howling for 24 hours now, and we hit a whopping 10 degrees today (that's -20 something with the wind chill ) and there's a major blizzard on the way for the weekend expected to dump a foot or two.

Good times!

Just found this pretzel bread recipe out on the internetz - supposedly it's from Le Cellier...

2 3/4 cups bread flour
1 envelope quick-rising yeast

1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)


Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar


1 egg white, beaten to blend (glaze)
Coarse salt

Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

 

[campingdawgs]

That's great! Yes, I was looking for the pretzel bread from Le Cellier (although the pretzel rolls at Biergarten are yummy, too). Thank you for posting these recipes - now DD14 can have something to do while school is out. She loves to cook, but has not tried to make bread yet.

Quick story - We had tried for our last couple of trips to get reservations at LeCellier with no luck. We finally got ADRs the week of Thanksgiving and it was every bit as good as we remembered! We asked to take some pretzel bread with us, and it was wrapped in foil. I put it on the counter in the pop-up, and out of all the snacks we had in the camper, ants chose the pretzel bread to snack on! DD14 was so sad.

 

[des1954]

Interesting since for 20+ years Canada never interested us and we have eaten I think at 95% of all the places you can eat at WDW. Last year we bite the bullet and ate there and I was not impressed and didn't really care for the raved about chesse soup or even the bread sticks. I guess I and DW are just strange, but we won't be eating there again, but the "BOX" is checked off.

Larry

Not everything is for everybody - so it's okay. I detest the restaurants in France and Italy. Overpriced crap, if you ask me! When the restaurant in Italy was "Alfredo's" it was very good. Not so now.

Overall - LeCellier is just another steak house, IMHO, so we've only gone twice since 1981. I probably would have never had the cheese soup had I not gone there though - and am glad I did. My favorite restaurant at Epcot is the Biergarten! Oom-pah-pah!!

 

[Just Beachy]

My favorite restaurant at Epcot is the Biergarten! Oom-pah-pah!!

Good food, but the waiters wouldn't serve Amanda or Ami wine.