Total Time
45mins
Prep 15 mins
Cook 30 mins

A thrifty, nourishing soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

Directions

  1. Cook vegetables in stock until tender; strain and discard.
  2. Melt butter, blend in flour and add milk.
  3. Cook until thickened, stirring constantly.
  4. Add broth and simmer until blended.
  5. Adjust seasonings, add grated cheese and serve.

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