View Full Version : Canadian Cheese Soup w/ Pumpernickel Croutons
11-27-2000, 09:40 AM
I made this soup last night and thought it was wonderful! The flavors melded together perfectly. I actually left off the pumpernickel croutons but certainly didn't miss them. I also made two loaves of the pumpkin streusel bread which everyone has raved about...yes, it was awesome!
11-28-2000, 05:05 AM
I just made that soup this last weekend, &
I loved it also-very yummy! http://www.cookinglight.com/bbs/smile.gif Zinnia
11-28-2000, 05:27 AM
Is this from the elusive Dec 2000 issue? If it is, could someone submit for the rest of us who are still waiting?? Thanks!
11-28-2000, 09:45 AM
SusanL - The recipe is in the November 2000 issue. Because of these positive reviews, I think I will make it this weekend!
Kristi and Zinnia - Thanks for pointing this one out to me. I had previously skipped right over it. Can't wait to try it!!
11-28-2000, 10:23 AM
I forgot to mention that it was really easy too! (Hopefully the leftovers will be good since that's my lunch...)
12-03-2000, 12:33 PM
I made this soup on Friday night and it was easy and delicious! I have a "high fat" version of cheese soup that I have made in the past and this one is equally good and much healthier. The hardest part of the recipe was finding pumpernickel bread to make the croutons. I finally found some, and I must say, I was not impressed with them. Next time I will just make the soup alone. It doesn't need the croutons!
Ditto on the great soup recipe!!!! It was even better the next day. I just took a loaf of crusty french bread, made it into croutons and it was superb.
12-11-2000, 10:02 AM
I made this soup over the weekend and we thought it was good but a little bland. I added some cayenne to spice it up.
One problem might have been the cheese. I searched several stores and could not find low-fat, sharp cheddar. I used mild (which might have accounted for the blandness) and it did not melt well. I thought only fat-free cheese did not melt. Any suggestions/ideas for finding the sharp cheddar??
12-11-2000, 12:47 PM
Thanks for the tips. I will ask our grocery store to order that cheese and try the soup again.
12-11-2000, 02:34 PM
I made this last week also using the Kraft cheese and no croutons. It was really good. To make it even healther you could cook some brocoli with garlic in a frying pan and add to the soup. You would have a broc./cheese soup, which is always a nice combo.
12-11-2000, 11:02 PM
Jessica--Kraft makes a reduced fat sharp cheddar that's pre-shredded -- that's what I used. I also tend to use more onion when a recipe calls for it, and so I believe I most likely used more onion in the soup. I would definitely try it again if you like cheese soup.
12-11-2000, 11:53 PM
I also loved the soup--I just had it for lunch. I used the spicy croutons from the Caesar Salad recipe earlier this year. I also added a little Cajun seasoning at the end just to 'kick it up a notch!'. I also use the Kraft low-fat sharp cheddar that is shredded.
i just made this last night (it was on my list of things to try since last year!) and we thought it was outstanding. the soup was very thick and tasty. it's hard to believe it didn't really even have that much cheese in it! (btw, i didn't use fat-free cheese :eek: ) this is definitely one i'm going to make again!
i also omitted the pumpernickel croutons, but i imagine they would have been tasty. we don't normally eat pumpernickel bread, and i didn't want to buy a whole loaf just to have a small soup-topper.:o
11-18-2001, 01:18 PM
I am having trouble finding this recipe, and I do not have the November 2001 issue. Would someone please post the Canadian Cheese soup with Pumpernickel Croutons?
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