Quick Garden Cheese Soup Recipe
Quick garden cheese soup is a mixed vegetable soup. Prepared with celery, onions, broccoli, cauliflower and carrots, the quick garden cheese soup is milk and water soup base. Flavored with chicken bouillon and finished with the addition of cheese, the garden cheese soup is a real pleaser!
Ingredients
1 cup sliced celery
1 cup chopped onion
2 tablespoons margarine or butter
2/3 cup unsifted flour
4 cups water
2 tablespoons Chicken-Flavor Instant
Bouillon or 6 Chicken-Flavor Bouillon Cubes
1/4 teaspoon pepper
2 cups frozen broccoli, cauliflower and
carrot combination 1 cup frozen hash brown potatoes
3 cups Milk or Half-and-Half 2 1/2 cups (10 ounces) shredded Cheddar cheese
Directions
In large kettle or Dutch oven, cook celery and onion in margarine until tender; stir in flour until smooth.
Gradually add water then bouillon, pepper and vegetables; bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Add milk and cheese.
Cook and stir until cheese melts and soup is hot (do not boil).
Garnish as desired.
Refrigerate leftovers.
Gradually add water then bouillon, pepper and vegetables; bring to a boil.
Reduce heat; cover and simmer 15 minutes.
Add milk and cheese.
Cook and stir until cheese melts and soup is hot (do not boil).
Garnish as desired.
Refrigerate leftovers.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
