Colby-Swiss Cheese Soup

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 6

Ingredients:

1 lb fresh broccoli or 1 (10 ounce) package frozen chopped broccoli, thawed

1/2 cup water

1 1/2 teaspoons instant chicken bouillon granules

2 medium carrots, thinly bias sliced

3 tablespoons butter

1/4 cup sliced green onion

3 tablespoons all-purpose flour

1/2 teaspoon ground nutmeg

1/4 teaspoon white pepper

3 cups milk

2 cups shredded swiss cheese (8 ounces)

1 cup shredded swiss cheese (4 ounces)

1/4 cup dry sherry

Directions:

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

By RecipeOfHealth.com