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Wisconsin Cheese Soup

Source of Recipe


Not Sure



List of Ingredients



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






Instructions



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, and then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.
   
   






Final Comments


** Dads notes: I added peas and a little celery. I also replaced the 2 cups of water with 2 cans of chicken broth (28 ounces) and eliminated the bouillon granules. I also put in ½ of a sweet red pepper chopped up and added about 1 tsp. seasoned salt. For the milk you could probably use ½ and ½ to make it a little richer but it ends up pretty thick just with the 2% milk.