Canadian Cheese Soup

1. 1

   Melt the margarine in a Dutch oven.

2. 2

   Add the carrots, onions and celery all at once and saute until soft but not brown.

3. 3

   Add flour and stir to combine.

4. 4

   Cook until mixture begins to turn a light-brown color.

5. 5

   Over medium high heat, add the chicken broth a little at a time.

6. 6

   Stir and continue to cook and stir with a whisk until a thick base if formed.

7. 7

   Add half and half being careful not to let it boil.

8. 8

   Add cheese, stirring until melted.

9. 9

   Just before serving add parsley.

10. 10

    Garnish with diced tomatoes, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.