Sunday, January 11, 2015

Vegetable Cheese Soup

I've made this for years - it's always good.

I vary the vegetables depending on what's available. Last night it was cauliflower, zucchini, and carrots.

Vegetable Cheese Soup
1 small bunch broccoli, cut in small pieces
1½ onions, diced
1 cup diced carrots
1 cup diced celery            
2  10 ¾ ounce cans chicken broth (or water and good quality bouillon concentrate)
2 tsp or cubes bouillon (opt)
2 cups milk
¼ cup flour
3 cups grated Cheddar cheese (or less)
1 tsp dry mustard (or 2 tsp dijon mustard)
1/8 tsp cayenne

In a large pan, combine diced vegetables, bouillon and broth (I reserve broccoli tops and add towards the end). Simmer for 30 minutes or until vegetables are tender. In a medium bowl, mix milk with flour; blend until smooth. Gradually add milk mixture to vegetables, stirring constantly. Add grated cheese, dry mustard and cayenne pepper. Simmer until cheese melts.
I usually double this recipe

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