Cheddar Cheese Soup Canada

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This recipe was taken from e-cookbooks international recipe sampler

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Steps

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In a 2 quart saucepan , heat milk and chicken broth over med-low heat.

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Meanwhile , in a 4 or 5 quart dutch oven , cook the bacon , stirring over med heat for about 5 minutes or until lightly browned.

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Add the red onion , celery and scallion and cook , stirring until the onion has softened , about 5 minutes.

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Add the flour and cook , stirring constantly , for about 3 minutes.

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Remove dutch oven from heat , add the heated milk mixture , and whisk until well blended.

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Return to heat and cook , whisking constantly , until the mixture comes to a boil.

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Boil for 1 minute , or until thickened.

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Remove the dutch oven from heat and stir in cheese , tabasco and worcestershire sauces , salt and pepper until the cheese is melted and the soup is smooth.

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Serve soup hot , garnished with chives.

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Ingredients

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milk, chicken broth, bacon, red onion, celery, scallion, flour, white cheddar cheese, tabasco sauce, worcestershire sauce, salt, pepper, fresh chives