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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This creamy blend is chock-full of savory ingredients straight from the garden, reports Darlene Markel of Sublimity, Oregon. Ingredients:
1/2 cup chopped green pepper |
1/2 cup chopped onion |
1/4 cup butter |
1 cup each diced potato, celery, cauliflower, carrot and broccoli |
3 cups water |
3 chicken bouillon cubes |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup king arthur unbleached all-purpose flour |
2 cups whole milk |
1 tablespoon minced fresh parsley |
3 cups (12 ounces) shredded cheddar cheese |
Directions:
1. In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
2. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings (2 quarts).
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