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Cheese Maker's Vegetable Soup



  • 2 cups water
  • 2 chicken bouillon cubes
  • 1/4 cup chopped onion
  • 1/2 cup sliced celery
  • 1 medium carrot, shredded
  • 2 cups broccoli florets
  • 1 cup (4 ounces) shredded, aged Cheddar cheese
  • 2 tablespoons flour
  • 2 cups milk
  • 2 tablespoons butter
  • Dash pepper


  1. In 3-quart saucepan, combine water, bouillon cubes, onion, celery, carrot and broccoli. Bring to boiling; reduce heat and simmer 10 minutes.
  2. Meanwhile, melt butter in 1- to 2-quart saucepan. Mix in flour; cook over low heat for 2 minutes.
  3. Gradually stir in milk. Cook and stir until mixture begins to thicken. Add cheese; stir until melted. Stir cheese mixture into simmering vegetable mixture. Season with pepper. Do not boil.
  4. Soup can be reheated over low heat.

Makes 4 to 6 servings (about 6 cups).


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