HELP!!! Canadian Cheese Soup Mess!

[TiggerGirl333]

Hi to all!
Well I made the cheese soup recipe, the one from the DIS person who said they got it from the Cooking With Mickey book. Well, I did it just like the directions said and the cheese I used was expensive Canadian White Cheddar Cheese....Well the cheese did not dissolve smoothly into the mixture, Maybe it was too "old and sharp". What if I just used White Cheddar?
HELPPPPP from anyone who has made this recipe and had it turn out SMOOTH and delicious, PLEASE email me the exact ingredients and exact directions. I am a great baker and cook but when I made this , I was too embarrassed to serve it to my sons. Thanks ahead of time for the help!

 

[minnie56]

PM me your address and I'll send you the real thing from Le Cellier or you can e-mail Disney and they will also do this!

Was the soup hot enough? I use Old Cheddar (and I live in Canada and have no problem. I also give it a good whisk before serving to make really smooth. What a shame..it's not cheap to make!

 

[minnie56]

about a mess I had with this soup!

My husband and 1 daughter like it smooth and the other daughter and I like it a bit chunky. (Of course...Murphy's law)

So one time I decided to blend it prior to serving in the blender. Well, while it was 'blending' and doing it's thing....the centre of the lid dropped in and proceeded to chop and emulsify etc....I tried to salvage as much as I could by sieving and straining but I could not possiblt get out all the bits of plastic lid!!!

And they wanted it smooth....

Needless to say....the whole pot went in the garbage. I could have cried.

 

[Olaf]

Did you grate the cheese first? Mine melted just fine, and I used Canadian Black Diamond White Chedder. It is a very thick soup.

 

[TiggerGirl333]

I used the Black Diamond Canadian Cheese and grated it, but it did not work...I dont think it was the cheese, for my base was not thick when I added the cheese in, so I am pretty sure it has to do with milk, flour, broth, and the right combination of each.

 

[RumpleMom]

I posted the recipe from "Cooking With Mickey" book. I made it on Valentine's Day and it was a thick, filling soup, but not lumpy. I'm making it again on Wednesday.

Here's the recipe again-

3 cups milk
1 cup chicken broth
6 slices bacon,diced
1/4 cup finely diced red onion
1/4 cup finely diced celery
1/4 cup chopped scallion
3 tablespoons all-purpose flour
2 cups shredded Canadian white cheddar cheese
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon Worchestershire sauce
1?2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Snipped fresh chives or minced scallions for garnish

1. In a 2-quart saucepan, heat the milk and the chicken broth over medium-low heat.
2. Meanwhile, in a 4 or 5 quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
3. Add the red onion, celery, and scallion and cook, stirring, until the onion has sogtened, about 5 minutes. Add the flour and cook, stirring constantly, for 3 minutes.
4. Remove the Dutch oven from the heat, add the heatd milk mixture, and whisk until well blended. Return to the heat and cook, whisking constantly, until the mixture comes to a boil. Boil for 1 minute, or until thickened.
5. Remove the Dutch oven 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.
6. Serve the soup hot, garnished with chives.

When it says to whisk constantly, I really did it constantly, thought my arm was going to fall off. I even bought a plastic whisk, so I don't scratch my non-stick pot.