Wisconsin Cheese Soup
Source of Recipe
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.