Canadian Cheddar Cheese Soup
Le Cellier Restaurant
Epcot Canada Pavilion

Yield: 8 servings


Ingredients
5 cups milk, warmed (do NOT like soy milk)
½ pound bacon
10 tablespoons butter
1 cup celery
2 each red onions, finely chopped
1½ cups flour (thick n thin not/Starch?)
1 quart chicken stock
1 pound cheddar cheese, shredded
to taste – kosher salt
to taste – freshly ground black pepper
1 ½ teaspoons Tabasco sauce
3 teaspoons Worcestershire sauce
12 ounces slightly warm ale


Thanks for any help! This was the BEST cheese soup, and I'd LOVE to be able to recreate it!

Here's a link to our recipe thread, it has some soup recipies to help you get the idea's that you need. Looking at your recipe the only thing I see is you'll have to use cream instead of milk and watch the amount of onions you put in. Other than that, it looks REALLLLLY good.

http://www.3fatchicks.com/forum/forumdisplay.php?f=108

I know the flour needs replaced. Can we use beer in a recipe? I thought that beer had quite a few carbs... (I'm not a drinker, so I don't really pay attention to that stuff)

There are some low-carb beers on the market -- but I don't know how good they are - I'm allergic to beer.

Hey Robin

I'd replace the milk with 1/2 & 1/2 ....I would also leave out the flour totally, because with the 1/2 & 1/2 and a lb of cheddar cheese, its going to be fairly thick. I dont suspect you will miss it at all. As for the beer, like Susan said, pick up a "lite" "low carb" beer....that way you still get the tang flavour of the beer.

This sounds really good, I just might have to try it!!

p.s. if you want to figure out the carb count per serving, plug everything into fitday.com and then divide by per serving.