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Wisconsin Cheese Soup II Recipe

Recipe by: MEMBER81872

"I got this recipe from a friend. It is wonderful! Try serving it with a loaf of fresh bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1In 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.
  • 2In 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.
Ingredients
  • 4 servings
  • 449 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    449
    22%
  • Fat:
    33
    51%
  • Carbs:
    18.9
    6%
  • Protein:
    20.6
    41%
  • Cholesterol:
    100
    33%

Based on a 2,000 calorie diet

5 Photos in the recipe
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