Wisconsin Cheese Soup II recipe
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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
Nutrition Info
- 449.3 caloriescarbohydrate: 18.9 gcholesterol: 99.6 mgfat: 33 gfiber: 2.4 gprotein: 20.7 gsaturatedFat: 20.8 gservingSize: -sodium: 523.4 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Wisconsin Cheese Soup II
Directions
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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.