Cheddar Chicken Soup

Orange-colored with a cheese and chicken flavor. Nice consistency.

Grated potato	1/2 cup	125 mL
Grated carrot	3/4 cup	175 mL
Finely diced celery	1/4 cup	60 mL
Finely diced onion	1/4 cup	60 mL
Chicken bouillon powder	1 tbsp.	15 mL
Water	2 1/2 cups	625 mL

Diced cooked chicken	2 cups	500 mL
Steak sauce	1 tsp.	5 mL
Milk	1 cup	250 mL

Milk	1/2 cup	125 mL
All-purpose flour	1/4 cup	60 mL
Salt	1/2 tsp.	2 mL
Pepper	1/8 tsp.	0.5 mL

Grated sharp Cheddar cheese	2 cups	500 mL

Sour cream, for garnish
Chopped fresh chives, for garnish

Put first 6 ingredients into large saucepan. Stir. Bring to a boil. Reduce heat. Simmer, uncovered, for about 5 minutes until vegetables are tender.
Add chicken, steak sauce and first amount of milk. Bring to a boil. Reduce heat to medium.
Stir second amount of milk into flour, salt and pepper in small bowl until smooth. Gradually stir into vegetable mixture until boiling and slightly thickened.
Add cheese. Heat and stir on medium-low until melted. Do not boil.
Place dab of sour cream on individual servings. Sprinkle with chives. Makes 6 1/2 cups (1.6 L).
1 cup (250 mL): 281 Calories; 14.1 g Total Fat; 762 mg Sodium; 26 g Protein; 12 g Carbohydrate; 1 g Dietary Fiber
Reprinted with permission from The Cheese Book* ©* Company's Coming Publishing Limited.

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