Colby-Swiss Cheese Soup

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Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • If using fresh broccoli remove outer leaves and tough parts of stalks.
  • Cut stalks into small bite-size pieces (about 4 cups).
  • In a large saucepan combine the water and chicken bouillon granules; heat to boiling.
  • Add the carrots and fresh or thawed broccoli.
  • Cover and cook about 10 minutes or till vegetables are crisp-tender.
  • Drain, reserving the liquid.
  • If necessary, add enough water to the liquid to equal half cup.
  • In the same saucepan melt the butter.
  • Add green onion; cook till tender but not brown.
  • Stir in flour, nutmeg, and white pepper.
  • Add the milk and the reserved liquid all at once.
  • Cook and stir till thickened and bubbly.
  • Cook and stir 1 to 2 minutes more.
  • Add the colby cheese and swiss cheese; cook and stir till cheeses are melted.
  • Stir in the cooked vegetables and sherry; heat through.

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