Canadian Cheese Soup

1. 1

   Saute carrot and onion in butter until soft.

2. 2

   Add chicken broth, mustard and paprika.

3. 3

   Continue to cook over low heat for about 15 minutes.

4. 4

   Mix cornstarch with milk and add to soup. Remove from heat and cool for about 5 minutes.

5. 5

   Add cheese and beer and return to heat.

6. 6

   Stir over low heat until cheese melts.

7. 7

   Serve with a sprinkling of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.