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Cheesy Vegetable Soup

Ingredients

  • 1  lb.  cheddar cheese
  • 2  tablespoons cornstarch
  • 1  teaspoon Worcestershire sauce
  • 2  cups  water
  • 1  teaspoon  salt
  • ¼  teaspoon  pepper
  • 1  dash garlic powder or 1 clove minced garlic
  • 8 Tbsp. butter
  • ¾  cup  cauliflower cooked
  • 1  cup  mushroom
  • ½  cup  carrot finely chopped
  • 1  cup  onion
  • ¾  cup  Canadian bacon or smoked ham, cut in small pieces
  • 2  cups  half and half
  • 1/2 c. chicken broth

Instructions

  1. In 2-3 tablespoons of butter saute the cauliflower, onion and carrot (and garlic if using fresh) until tender and translucent. Add in the mushrooms and stir another 3-4 minutes until the mushrooms are cooked. (You always cook the firmer vegetables first that take the longest to cook.)
  2. Mix the cornstarch with cheese. Heat the water to boiling. Add cheese mixture to boiling water. Stir until cheese is melted. Add the salt and pepper, Worcestershire sauce and garlic powder.
  3. Add the Canadian bacon or smoked ham to the soup pot. Stir in the Half & Half. Simmer for about 15 minutes. Do not boil. If you want a thinner soup, add the chicken broth or more water.
  4. Serve with a nice hot bread. I served this with my Spanish-Style Tomato Toast. (That recipe coming up next.)
  5. Notes: Do not use the pre grated cheese because there is some type of coating on it. If you use Canadian bacon (ham) make sure you cut off the rind part. If you thin the soup use either water or broth. You could use more cream but I thought it was already creamy enough.