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Ingredients
| carrots (sliced): 1 cup |
| broccoli (chopped): 2 cups |
| water: 1 cup |
| chicken bouillon: 1 tsp |
| onions (chopped): 1/4 cup |
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| black pepper: 1/4 tsp |
| 2% milk: 2 cups |
| sharp cheddar cheese (shredded): 2 cups |
Wisconsin Cheese Soup II
Credit: AllRecipes
User rating:
"I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread."
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Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- 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.
- 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.