Recipe - Ontario Mild Cheddar Soup

3 tablespoon Butter
2 Carrots; grated
One half cup Celery; minced
1 lg Onion; minced
1 small Parsnip; peeled & grated
2 cup Ontario mild cheddar
cheese*, grated
2 tablespoon Butter
4 tablespoon Flour
4 cup Consomme
2 cup Milk
Salt and pepper

Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and
simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and
add to vegetables and consomme. Stir together until creamy and continue
cooking over low heat for about 5 8 minutes. Add grated cheese (*up to 3
cups). Stir until melted. Then, gradually add cold milk. Continue to cook
for another 10 minutes. Do not boil after cheese is added. Season to taste
with salt and papper, add a big handful of chopped parsley and serve.

NOTES : For my tenth birthday, my father took me on a boat trip across Lake
Ontario from the American side to Toronto. To me, at that age, it was a
great adventure. I still remember some of the things I ate. The lake boat I
was on happened to have a famous French chef who was working there as a
rest from his usually heavy duties. I think he must have enjoyed it, to
make so many good things. I liked this soup so much, I insisted my father
ask for the recipe for me. We were successful in getting it.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 26, 1997