Wisconsin Cheesemaker's Vegetable Soup
Courtesy of Wisconsin Milk Marketing Board 6 Servings • 15 Min. Prep Time • 12 Min. Cook Time| Ingredients |
|---|
| 2 c. water |
| 2 chicken bouillon cubes |
| 1/4 c. chopped onion |
| 1/2 c. sliced celery |
| 1 medium carrot, shredded |
| 2 c. broccoli flowerets |
| 2 Tbsp. butter |
| 2 Tbsp. flour |
| 2 c. milk |
| 1 c. (4-oz.) shredded aged Wisconsin Cheddar cheese |
| dash pepper |
Directions:
1. In 3 quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to a boil; reduce and heat and simmer 10 min.
2. Meanwhile, melt butter in 1 to 2 quart saucepan. Mix in flour; cook over low heat 2 min. Gradually stir in milk. Cook and stir until mixture begins to thicken. Add cheese, stir until melted.
3. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil. Soup can be reheated over low heat.
