How to make it

  • In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; DO NOT BROWN!
  • Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.
  • Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender.
  • Strain, sieve or puree the vegetables until smooth.
  • Add cream and milk and bring almost to a boil but DO NOT BOIL!
  • Add cheese and heat until the cheese is just melted, stirring constantly.
  • Add salt and stir in Worcestershire Sauce.
  • Serve garnished with chopped parsley, chopped chives or freshly cracked black pepper.

Reviews & Comments 1

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    " It was excellent "
    linebb956 ate it and said...
    This is a keeper... I make one that my sister gave me and it's almost like it.. she said it is from Canada too.... Yummmmmmy!
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