Wisconsin Cheese Soup II Recipe

Ingredients
<br>- 1 cup sliced carrots
<br>- 2 cups chopped broccoli
<br>- 1 cup water
<br>- 1 teaspoon chicken bouillon granules
<br>- 1/4 cup chopped onion
<br>- 1/4 cup butter
<br>- 1/4 cup all-purpose flour
<br>- 1/4 teaspoon ground black pepper
<br>- 2 cups milk
<br>- 2 cups shredded sharp Cheddar cheese
<br><p></p>Directions
<br>step 1: In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon.  Bring to a boil. Cover, reduce heat, and simmer for 5 minutes.  Remove from heat, and set aside.
<br>step 2: In a large saucepan, cook onion in butter over medium heat until onion is translucent.  Stir in flour and pepper; cook 1 minute.  Stir in milk.  Bring to a boil, then stir in cheese until melted.  Stir in reserved vegetables and cooking liquid.  Heat through, and serve.
<br>


Ingredients
- 1 cup sliced carrots
- 2 cups chopped broccoli
- 1 cup water
- 1 teaspoon chicken bouillon granules
- 1/4 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 cups milk
- 2 cups shredded sharp Cheddar cheese

Directions
step 1: In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
step 2: In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.

Mastodon Share