Canadian Cheese Soup
|Butter/Regular margarine||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Pared carrot||1⁄2 Cup (8 tbs), chopped|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Canned chicken broth||27 1⁄2 Ounce (2 Cans, 13 3/4 Ounce Each)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Dried parsley flakes||1 Tablespoon|
Place butter in 3-qt. glass casserole.
Microwave at high setting 30 seconds, or until melted.
Add onion, carrot and celery.
Cover and microwave at high setting 12 minutes, or until vegetables are tender, stirring every 3 minutes.
Stir in flour.
Blend in a small amount of chicken broth, then gradually add remaining broth and milk.
Cover and microwave at high setting 18 to 19 minutes, or until mixture comes to a boil, stirring every 6 minutes.
Add cheese, pepper and parsley flakes.
Microwave at high setting 3 minutes more, or until cheese is melted, stirring after 1 1/2 minutes.