Canadian Cheese Soup With Pumpernickel Croutons

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• pumpernickel bread, cut into 1/2 inch cubes
• 1 onion, peeled and quartered
• 1 carrot, peeled and quartered
• 1 celery, quartered
• 1 teaspoon butter
• 3/4 cup all-purpose flour
• 32 ounces chicken broth, divided
• 3 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 8 ounces shredded sharp cheddar cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 place bread cubes on jelly-roll type pan and bake for 15 minutes until toasted.
• 3 while croutons bake, combine onion, carrot, and celery in the food processor and pulse until chopped.
• 4 melt butter in large saucepan over medium-high heat. add vegetables, saute' 5 minutes or until tender.
• 5 lightly spoon flour into dry measuring cups; level with knife. gradually add half of broth to flour in a bowl stir well with wire whisk.
• 6 add flour / broth mixture to pan. stir in remaining half of broth; bring to a boil.
• 7 reduce heat to medium, and cook for 10 minutes or until thick.
• 8 stir in milk, salt, paprika, and pepper. cook for 10 minutes.
• 9 remove from heat and add cheese. stir until cheese melts.
• 10 ladle soup into bowls and top with toasted pumpernickel croutons.