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Canadian Cheddar Cheese Soup Recipe

Method of Preparation:

Heat milk and chicken stock in a saucepan and bring to a simmer. Hold hot for soup. Put bacon in a large heavy bottom, non-reactive soup pot over a medium heat and cook bacon half way. Add butter, onion and celery and cook until onions are translucent and bacon has crisped. Stir in flour to make a roux and cook 7 minutes stirring often. Whisk in milk and stock stirring constantly; ensure that there are no lumps. Bring to a gentle simmer stirring often, let simmer 15 minutes, take caution not to scorch liquid. Remove from heat and quickly whisk in cheese until completely incorporated. Add Tabasco, Worcestershire and warm ale, season with salt and pepper to taste. Serve and sprinkle with chives and rendered bacon.