Wisconsin Cheese Soup II
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recipe
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Ingredients:
-
1 cup sliced carrots
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2 cups chopped broccoli
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1 cup water
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1 teaspoon chicken bouillon granules
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1/4 cup chopped onion
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.
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