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    Wisconsin Cheese Soup

    Source of Recipe

    My files

    Recipe Introduction

    Being a die-hard "Cheese Head", I love making this soup right after Packers games on Sunday afternoons. It has become a favorite with our family and friends. It's wonderful served with crusty bread or rolls.

    List of Ingredients

    1 cup carrot slices
    2 cups broccoli florets
    1 cup water
    1 tsp. chicken bouillon granules or 2 cubes
    1/4 cup chopped onion
    4 Tbsp. butter
    4 Tbsp. flour
    1/4 tsp. pepper
    2 cups of milk
    2 cups (8 oz.) finely shredded sharp cheddar cheese


    In a small sauce pan combine the carrots, broccoli, water and bouillon. Bring to a boil. Cover and reduce heat. Simmer for 5 minutes. Set aside.

    In a large saucepan, sauté onion in the butter.

    Blend in the flour and pepper. Cook one minute. Stir in milk.

    Cook, stirring occasionally, until mixture comes to a boil. Remove from heat.

    Blend in the cheese. Stir in vegetables and the cooking liquid.

    Makes 5 cups of soup.




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