Canadian Cheddar Soup

I got this delicious recipe from my friend, Lydia, that owns a rubber stamping store in our town. I design stamps for her. Her husband is the one that makes this yummy soup. I first had it at her home and had seconds, but didn't want to act "piggy" and ask for thirds, so I made it myself and guess what--I had it for breakfast, lunch and snacks during the day. I did this till it was gone and over the course of a couple of days, I ate the whole thing. Don't let the parsnips scare you, but please do add them. They give flavor but you do not taste them.

• Ready In: 1 hr 3 mins
• Serves: 8

Ingredients

• 3  tablespoons butter
• 3⁄4 cup  shredded carrot
• 1⁄2 cup  diced celery
• 1  cup  minced onion
• 1⁄2 cup  shredded parsnip
• 2  tablespoons  soft butter
• 1⁄4 cup flour
• 3 (10 3/4ounce) cans beef broth
• 3  cups  shredded extra-sharp cheddar cheese
• 2  cups half-and-half

Directions

1. Place the 3 tablespoons butter in a large pot on the stove.
2. Add the carrots, celery, onion, and parsnips.
3. Simmer, covered, for about 10-12 minutes (you want to make sure they are steamed till quite done, adding a fews drops of water if necessary).
4. Mix the next 2 tablespoons butter and flour into the veggies to make a slight roux.
5. Gradually stir in the three cans of beef broth, stirring till smooth (6-8 minutes).
6. Add the Cheddar cheese and stir till melted.
7. Slowly add the half-and-half.
8. Heat but DO NOT boil, stirring constantly about 3 minute.
9. Ladle into bowls and enjoy!