Vegetable Parmesan Soup Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Potato | 1 Large, shredded | |
| Onion | 1 Medium, chopped | |
| Carrot | 1 Medium, grated | |
| Stalk celery | 1 , finely chopped | |
| 1 cup chicken consomme or broth | ||
| Half and Half | 1/2 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1 1/2 Cup (16 tbs) | |
Directions
Add water, potato, onion, carrot and celery in 2-quart casserole; cover.
Microwave at HIGH (100%) until potatoes are tender, 12 to 17 minutes, stirring after half the cooking time.
Stir in consomme and half-and-half; cover.
Microwave at MEDIUM-HIGH (70%) until heated through, 6 to 8 minutes.
Mix in cheese, stirring until melted or use 2 teaspoons instant chicken bouillon dissolved In 1 cup hot water.
Microwave at HIGH (100%) until potatoes are tender, 12 to 17 minutes, stirring after half the cooking time.
Stir in consomme and half-and-half; cover.
Microwave at MEDIUM-HIGH (70%) until heated through, 6 to 8 minutes.
Mix in cheese, stirring until melted or use 2 teaspoons instant chicken bouillon dissolved In 1 cup hot water.
Chef
