Difference between revisions of "Directory:KJ Kitchens/Wisconsin Cheese Soup"
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* 1 cup sliced [[Recipe Ingredient:=carrots]] | * 1 cup sliced [[Recipe Ingredient:=carrots]] | ||
* 2 cups chopped [[Recipe Ingredient:=broccoli]] | * 2 cups chopped [[Recipe Ingredient:=broccoli]] | ||
| − | * 1 cup [[Recipe Ingredient:=water] | + | * 1 cup [[Recipe Ingredient:=water]] |
* 1 teaspoon [[Recipe Ingredient:=chicken bouillon]]] granules | * 1 teaspoon [[Recipe Ingredient:=chicken bouillon]]] granules | ||
* 1/4 cup chopped [[Recipe Ingredient:=onions|onion]] | * 1/4 cup chopped [[Recipe Ingredient:=onions|onion]] | ||
| Line 28: | Line 28: | ||
* 1/4 teaspoon ground black [[Recipe Ingredient:=pepper]] | * 1/4 teaspoon ground black [[Recipe Ingredient:=pepper]] | ||
* 2 cups [[Recipe Ingredient:=milk]] | * 2 cups [[Recipe Ingredient:=milk]] | ||
| − | * 2 cups shredded sharp [[Recipe Ingredient:=cheddar cheese]] | + | * 2 cups shredded sharp [[Recipe Ingredient:=cheddar cheese]] |
| + | |||
=== Directions: === | === Directions: === | ||
1. In a small saucepan over medium-high heat, combine | 1. In a small saucepan over medium-high heat, combine | ||
Revision as of 14:51, 20 January 2007
Wisconsin Cheese Soup
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Ingredients:
- 1 cup sliced carrots
- 2 cups chopped broccoli
- 1 cup water
- 1 teaspoon chicken bouillon] granules
- 1/4 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
Directions:
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, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.
Wisconsin Cheese Soup KJ Kitchens
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KJ Kitchens
