Wisconsin Cheesemaker's Vegetable Soup

A superb aged cheddar cheese soup with onion, celery, carrot and broccoli florets.

Recipe Ingredients:

2 cups water
2 chicken bouillon cubes
1/4 cup chopped onion
1/2 cup sliced celery
1 medium carrot, shredded
2 cups broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded aged Wisconsin Cheddar cheese
Dash ground black pepper

Cooking Directions:

1. In 3 quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to a boil; reduce and heat and simmer 10 minutes.
2. Meanwhile, melt butter in 1 to 2 quart saucepan. Stir in flour; cook over low heat 2 minutes.
3. Gradually stir in milk. Cook and stir until mixture begins to thicken.
4. Add cheese, stir until melted.
5. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil.
6. Soup can be reheated over low heat.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.