Canadian Cheddar Cheese Soup
(from the Cooking with Mickey and the Disney Chefs cookbook )
1/2 lb bacon cut into 1/2" pieces
1 medium red onion, cut into 1/4" pieces
3 celery ribs, cut into 1/4" pieces
4 tablespoons butter
1 cup all purpose flower
2 cups chicken stock
4 cups milk
3/4 lb grated white cheddar cheese
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper - to taste
1/2 cup warm beer
Chopped scallions or chives for garnish
1. In a 4 or 5 quart Dutch oven, cook the bacon, stirring over medium heat about 5 minutes or until lightly browned.
2. Add the red onion, celery, butter and saute until the onion has softened, about 5 minutes
3. 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.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worchestershire sauce, salt and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.
Yield: 10 servings.
