Wisconsin Cheese Soup II
Share recipe
Description
I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread.
Ingredients
- 1 cup sliced carrots
- 2 cups chopped broccoli
- 1 cup water
- 1 teaspoon chicken bouillon granules
- ¼ cup chopped onion
- ¼ cup butter
- ¼ cup all-purpose flour
- ¼ teaspoon ground black pepper
- 2 cups milk
- 2 cups shredded sharp Cheddar cheese
Directions
- 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.
- 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.
Nutrition Facts
serving: 4 servings
calories: 449.3 kcal
carbohydrates: 18.9 g
protein: 20.7 g
saturated fat: 20.8 g
cholesterol: 99.6 mg
sodium: 523.4 mg
fiber: 2.4 g
sugar: 8.3 g