Review of last recipe - I love soup! When I really read the recipe and saw romaine lettuce, I thought it would be weird, but once blended in the food processor, all the greens combined to be so good.

TODAY'S RECIPE - CANADIAN CHEESE SOUP
...good thing I said I love soup

Makes 10 servings
1 medium carrot (approx 2/3 cup), finely diced
1/2 cup water
1 medium onion (approx 1/2 cup), finely chopped
5 tbsp butter
1/2 cup sifted all-purpose flour
2 tbsp cornstarch
4 2/3 cups milk
4 2/3 cups chicken broth
1/8 tsp baking soda
1/8 tsp paprika
1 lb sharp cheddar cheese, cut in small cubes or shredded
2 tsp salt
1/2 tsp pepper

Cook the carrot in water in a small covered saucepan about 15 minutes until tender; drain and reserve.

Stirfry onion in butter in a large saucepan for 5 minutes until limp and golden. Combine flour and cornstarch and blend in. Cook, stirring constantly, for 3 minutes. Stir in milk. Cook, stirring constantly until thickened and smooth. Stir in broth, reserved carrot, baking soda and paprika. (At this point, you may hold the soup over low heat as long as 1 hour, stirring occasionally.)

Add cheese gradually, stirring all the while. Keep the heat low and do not allow soup to boil or it will curdle. Season with salt and pepper. Serve hot.