Wisconsin Cheesemaker’s Vegetable Soup
- Yield 6 servings
Cheese, broccoli and carrots star in this delicious vegetable soup.
- 2 cups water
- 2 cups chicken bouillon cubes
- 1/4 cup chopped onion
- 1/2 cup sliced celery
- 1 medium carrot, shredded
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup (4-ounces) shredded aged Wisconsin Cheddar cheese
- dash Pepper
- In 3 quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to a boil; reduce and heat and simmer 10 minutes. Meanwhile, melt butter in 1 to 2 quart saucepan. Mix in flour; cook over low heat 2 minutes. Gradually stir in milk. Cook and stir until mixture begins to thicken. Add cheese, stir until melted. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil. Soup can be reheated over low heat.
Recipe courtesy of the Wisconsin Milk Marketing Board