Team this creamy Canadian Gouda Cheese and vegetable soup with crusty bread and cold cuts for a light but satisfying supper.

INGREDIENTS
2 tbsp (30 mL) butter
1 medium onion, chopped
2 cups (500 mL) chopped cauliflower
2 cups (500 mL) chopped broccoli
1 cup (250 mL) grated carrot
2 cans (10 oz/284 mL each) condensed chicken broth
2 cups (500 mL) milk
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) shredded Canadian Gouda* Cheese
Salt & pepper
Buttered Croutons (see below)
1/2 cup (125 mL) shredded Canadian Gouda* Cheese

PREPARATION
Melt butter in large saucepan. Cook and stir onion over medium-high heat until tender. Add cauliflower, broccoli, carrot and condensed chicken broth. Bring to boil. Reduce heat, cover and simmer 10 min. or until vegetables are tender.

Whisk milk into flour until smoothly combined; add to saucepan. Cook and stir over medium heat until mixture boils and thickens.

Remove pan from heat; add 1-1/2 cups (375 mL) Canadian Gouda Cheese and stir until cheese is melted. Season with salt and pepper. To serve, sprinkle with 1/2 cup (125 mL) of cheese and add Buttered Croutons.

Yield: 6 servings
Preparation time: 20 minutes
Cooking time: 15 minutes

*For a change of taste, use Village Cheese Award Winning Cheddar,Monterey Jack, Oka, Swiss or Havarti Cheese.

Buttered Croutons: Cut 2 slices of bread into cubes; toss in 2 tbsp (30 mL) melted butter. Place cubes on baking sheet. Bake in 350ºF (180ºC) oven 5 min. Turn cubes over and bake 5 min. longer. Makes about 1 cup (250 mL).

Nutritional Information for each serving
Energy: Protein Fat Carbohydrate Calcium	349 Cal, 1465 kj 18 g 21 g 2,2 g 421 mg

* Recipe taken from the Great canadian cheese Festival promotion.