This is the umpteenth repeat posting “Kitchen Capers” has had lately.
Here is a new recipe for “Cheddar Cheese Soup” (it does contain carrots).
If you try it I’ll bet you like it.
In American parlance, “Old Cheddar” is “Sharp Cheddar.”
From a pamphlet titled:
CANADIAN CHEESE RECIPES (No publication date.)
Published by: The Dairy Bureau of Canada
20 Holly Street, Suite 400,
CHEDDAR CHEESE SOUP
3 Tbsp. (45 mL) butter
1/4 cup (50 mL) minced onion
1/4 cup (50 mL) finely-grated carrot
3 Tbsp (45 mL) flour
1 Tbsp (15 mL) chicken bouillon mix
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) dry mustard
2 cups (500 mL) milk (Whole milk, 3.25% milk fat.)
1 3/4 cups (425 mL) water
2 cups (500 mL) shredded old Canadian Cheddar cheese
Melt butter in saucepan. Sauté onion and carrot until tender. Blend in flour, bouillon mix, paprika and mustard. Gradually stir in milk and water. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat; add cheese and stir until melted. Garnish. Makes about 5 cups / 1.25 L.