"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

WISCONSIN CHEESE SOUP Recipe

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This recipe for WISCONSIN CHEESE SOUP, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMY (MOLENKAMP) DEVROU
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 C. CARROT SLICES
2 C. BROCCOLI FLORETS
1 C. WATER
1 CHICKEN BOUILLON CUBE
1/4 C. CHOPPED ONION
4 TBSP. BUTTER
4 TBSP. FLOUR
1/4 TSP. PEPPER
2 C. MILK
2 C. (8 OZ.) FINELY SHREDDED CHEDDAR CHEESE

Directions:
Directions:
IN A SMALL SAUCE PAN COMBINE CARROTS, BROCCOLI, WATER AND BOUILLON. BRING TO BOIL. COVER AND REDUCE HEAT. SIMMER FOR 5 MINUTES. SET ASIDE. IN A LARGE SAUCEPAN, SAUTE' ONION IN THE BUTTER. BLEND IN THE FLOUR AND PEPPER. COOK ONE MINUTE. STIR IN MILK. COOK, STIRRING OCCASIONALLY, UNTIL MIXTURE COMES TO A BOIL. REMOVE FROM HEAT. BLEND IN THE CHEESE. STIR IN VEGETABLES AND THE COOKING LIQUID.

 

 

 

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