Recipe for cooking wisconsin cheese soup

Soups for Salads :: Chowders and Bisques

Wisconsin Cheese Soup

1 C. sliced carrots
2 C. chopped broccoli
1 C. water
1 tsp. chicken bouillon granules
1/4 C. chopped onion
1/4 C. butter
1/4 C. flour
1/4 tsp. ground black pepper
2 C. milk
2 C. shredded sharp Cheddar cheese

In a sm. saucepan over med.-high heat, Mix together carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 min. Remove from heat, and set aside.

In a lrg. saucepan, cook onion in butter over med. heat until onion is translucent. Stir in flour and pepper; cook 1 min. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.