- Course Soups & Creams
- Prep. Time 15 mins
- Cooking Time 20 - 25 mins
- Yields 12 servings
A great way to get the family to enjoy their vegetables, remember to use their favourite vegetable combination. Serve with whole grain rolls for a satisfying and comforting meal.
Did you know?
Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.
In large pot, melt butter over medium-high heat, cook onion, for about 3 to 5 min or until tender. Add water and chicken broth mix, bring to boil over high heat. Add vegetables, bring to boil. Reduce heat to medium and cook 10 minutes or until vegetables are tender crisp.
Whisk flour into milk and gradually stir into pot, with paprika and mustard. Cook stirring often, for about 5 min or until slightly thickened.
Remove from heat. Add Canadian Cheddar cheese and stir until melted. Season to taste with salt and pepper.
Sprinkle additional shredded Canadian Cheddar cheese over each serving.
Cooking Club Tip:
To take home, divide soup among containers. Label with name and date prepared. Package extra shredded cheese for garnish. Reheat soup on stove top, on medium heat or in the microwave oven, stirring occasionally, until heated through.
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Maureen PowersJanuary 12th, 2013
The recipe calls for 4 cups chicken broth and the recipe says to add the 'water and chicken broth mix' . This is confusing to me. Do I also add 4 cups of water? Thanks, Maureen Powers
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons