Canadian Cheddar Soup
from LeCellier Steakhouse, Canada Pavilion, EPCOT
Given By Maraline Keeling

Ingredients
½ pound bacon, cut into ½-inch pieces
1 medium-sized red onion, minced
3 celery ribs, minced
4 tablespoons butter
1 cup all-purpose flour
2 cups chicken broth
4 cups milk
¾ pound white cheddar cheese, grated
1 tablespoon hot pepper sauce (Tabasco)
*NOTE: I used less than this, more like 1 – 1½ teaspoons
1 tablespoon Worcestershire sauce
¼ teaspoon salt
1/8 teaspoon ground black pepper
½ cup warm beer
*NOTE: I used more than this, more like ¾ - 1 cup
Chopped scallions or chives, for garnish


1. In a large deep pot, cook bacon over medium heat, stirring, until lightly browned.
Add onion, celery and butter; sauté until onion has softened.

2. Add flour and cook, stirring constantly,
for about 4 minutes over medium heat (it makes a very thick, dark roux).
Whisk in chicken broth and bring to a boil for one minute.
Reduce heat to a simmer; cook for 15 minutes, stirring occasionally.

3. Add milk; continue to simmer for 15 minutes. Do not bring to a boil.

4. Remove from heat; stir in cheese, hot pepper sauce,
Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth.
Stir in warm beer; if soup is too thick add some warm milk.

5. Serve soup hot, garnished with scallions or chives.