Canadian Cheese Soup
|Water||1 Cup (16 tbs)|
|Potato||1 Large, finely chopped|
|Onion||1 Large, finely chopped|
|Carrots||1⁄4 Cup (4 tbs), thinly sliced|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Chicken consomme/Chicken broth||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery.
Heat, covered, on full power for 10 minutes or until vegetables are tender.
Add remaining ingredients, except parsley, and heat on ROAST, covered, 9 minutes or until soup bubbles and cheese has melted.