Best Canadian Cheese Soup From Hudsons Recipes

CANADIAN CHEESE SOUP

Canadian Cheese Soup image

My family loves Canadian bacon, but I don't run across a lot of dishes that call for this pork product. Everyone was thrilled the first time I offered this succulent soup. -Jolene Roudebush, Troy, Michigan

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

3 cups chicken broth
4 medium potatoes, peeled and diced
2 celery ribs, diced
1 medium carrot, diced
1 small onion, diced
6 ounces Canadian bacon, trimmed and diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded cheddar cheese
1/8 teaspoon pepper

Steps:

In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer. , Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted.

Nutrition Facts : Calories 252 calories, Fat 11g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 402mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

HUDSON'S CHEDDAR CHEESE SOUP

Hudson's Cheddar Cheese Soup image

Hudson's was a department store in Michigan which is now owned by Marshall Fields. Hudson's had darling little cafes inside their stores, and one of their specialties was this amazing cheddar cheese soup. It's the best I've ever had, and I think you will agree! Angostura bitters is a surprise secret ingredient that really adds to the flavor. Be sure to use good quality, sharp aged (12 months or more) cheddar. It is absolutely KEY to the success of this recipe.

Provided by DangerBun

Categories Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons butter, unsalted
1 1/2 cups onions, finely chopped
1 cup celery, finely diced
1 1/2 cups carrots, finely diced
1/2 cup flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken stock
2 lbs sharp aged cheddar cheese, shredded
salt
pepper, fresh ground, to taste
Angostura bitters
parsley, chopped, to garnish

Steps:

Heat the butter in a stockpot over medium high heat until foamy.
Add the onion, celery, and carrot.
Saute until the onion is softened and translucent.
Sprinkle the flour, cornstarch, paprika & baking soda over the vegetables.
Cook, stirring constantly, for 2 minutes.
Add the milk & chicken stock.
Whisk until smooth.
Heat, stirring often to prevent milk from burning on bottom of pot.
When the carrot is soft, remove the pot from the heat.
(At this point, if you prefer a smooth soup, you may blend all with an immersion blender).
Add the cheddar cheese, stirring to thoroughly combine.
The heat of the soup will melt the cheese.
Stir until the cheese is fully integrated and no distinct bits remain.
Add salt and pepper to taste.
Ladle into bowls.
Top each bowl with a dash of Bitters and a sprinkle of parsley.
Serve crusty Sourdough bread alongside.

CANADIAN CHEESE SOUP FROM HUDSON'S

Canadian Cheese Soup from Hudson's image

This is an old recipe from J. L. Hudson's Department Store in Detroit, which was opened in 1911. In 1963 they closed the shop because the downtown area had become less than safe and they simply could not attract customers.

Provided by Connie C.

Categories Chowders

Time 36m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 tablespoon very finely diced yellow onion
1/2 cup very finely diced celery
1/2 cup very finely diced carrot
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon paprika
1/8 teaspoon baking soda
3 cups whole milk
3 cups chicken broth
2 lbs aged sharp cheddar cheese, shredded
2 drops Angostura bitters
salt and pepper
fresh minced parsley (to garnish)

Steps:

Melt the butter in a large saucepan; add onion, celery and carrot. Cook gently stirring often (about 10 minutes) until vegetables soften. In a small dish, mix flour, corn starch, paprika and baking soda together. Add to vegetables and cook stirring constantly for 1 minute. Slowly add milk and broth and whisk til smooth. Heat to a simmer; cover and cook gently stirring often (about 10 minutes) til carrots are tender. Remove from heat; add cheese SLOWLY and stir til smooth. Add Bitters, salt and pepper to taste and stir til incorporated. Serve hot with a sprinkling of parsley.

HUDSON'S CANADIAN CHEESE SOUP

Hudson's Canadian Cheese Soup image

Categories Cheese Vegetable Soup/Stew Dinner Lunch Side

Number Of Ingredients 15

Ingredients

4 tablespoons Butter
1 tablespoon Yellow onion, finely chopped
1/2 cup Celery, cooked and finely diced
1/2 cup Carrot, cooked and finely diced
1/2 cup All-purpose flour
1 tablespoon Cornstarch
1/8 teaspoon Paprika
1/8 teaspoon Baking soda
3 cups Whole milk
3 cups Chicken stock
2 pounds Aged sharp cheddar cheese, shredded
2 drops Bitters
1 l Black pepper - to taste
1 l Kosher salt - to taste
1 l Chopped fresh parsley for garnish, if desired

Steps:

Melt butter in large sauce pan. Add onion, celery and carrot. Cook gently, stirring often, about 10 minutes until vegetables begin to soften.
In a small dish, mix flour, cornstarch, paprika, and baking soda. Add to vegetables and cook, stirring constantly, 1 minute.
Add milk and stock, whisking until smooth. Heat to a simmer, cover and cook gently, stirring often, about 10 minutes until carrots are tender.
Remove pan from heat. Add cheese and stir until smooth. Add bitters. Add salt and pepper to taste. Serve hot with a sprinkling of parsley, if desired.