Wisconsin Cheese Soup II

Name: Wisconsin Cheese Soup II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters chopped broccoli; 59 milliliters butter; 237 milliliters sliced carrots; 1 teaspoon chicken bouillon granules; 59 milliliters all-purpose flour; 0 teaspoons ground black pepper; 473 milliliters milk; 59 milliliters chopped onion; 473 milliliters shredded sharp Cheddar cheese; 237 milliliters water

Wisconsin Cheese Soup II might be just the main course you are searching for. This recipe makes 4 servings with 467 calories, 21g of protein, and 35g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of broccoli, flour, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

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.

Ingredients you will need

Bouillon

Broccoli

Carrot

Water

Equipment you will use

Sauce Pan

Remove from heat, and set aside.

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.

Ingredients you will need

Vegetable