Wisconsin Cheese Soup II

Carrots, broccoli and onion are cooked in chicken bouillon then combined with milk and sharp Cheddar in this quick soup.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 449 Calories

Ingredients

• ¼ cup butter
• 1 cup water
• ¼ cup all-purpose flour
• 2 cups milk
• ¼ teaspoon ground black pepper
• 2 cups shredded sharp Cheddar cheese
• ¼ cup chopped onion
• 1 cup sliced carrots
• 1 teaspoon chicken bouillon granules
• 2 cups chopped broccoli

Recipe Instructions

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.