COLBY-SWISS CHEESE SOUP

COLBY-SWISS CHEESE SOUP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound fresh broccoli or 1 package (10 ounce) frozen cut broccoli, thawed

  • ½

    cup water

  • teaspoon instant chicken bouillon granules

  • 2

    medium carrots, thinly bias sliced

  • 3

    tablespoons butter

  • ¼

    cup sliced green onions

  • 3

    tablespoons flour

  • ½

    teaspoon ground nutmeg

  • ¼

    teaspoon white pepper

  • 3

    cups milk

  • 2

    cups (8 ounces) shredded Colby cheese

  • 1

    cup (4 ounces) shredded Baby Swiss cheese

  • ¼

    cup dry sherry

Directions

If using fresh broccoli, remove outer leaves and touch parts of stalks. Cut stalks into small bite-sized pieces. In a large saucepan combine the water and chicken bouillon granules, heat to boiling. Add the carrots and fresh or thawed broccoli. Cover and cook about 10 minutes until vegetables are crisp tender. Drain, reserving liquid. If necessary, add water to the liquid to equal 1/2 cup. Set the liquid and the vegetables aside. In the same saucepan melt butter. Add green onion and cook until tender but not brown. Stir in flour, nutmeg and white pepper. Add milk and reserved liquid all at once. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Add Colby cheese and Swiss cheese. Cook and stir until cheese are melted. Stir in cooked vegetables and sherry. Heat through.


Nutrition

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