The Humpherys Family

Pleasant Valley Cheese Soup

Recipe Added:  11/18/2011
1 cup finely chopped broccoli
1/2 cup finely chopped carrot
1/2 cup chopped onion
2 Tbsp instant chicken bouillon
1 qt. water
1 qt. milk
1 1/2-lbs. processed American cheese
1/2 cup butter
1/2 cup flour
1/2 tsp dry mustard
salt, optional
Place all veggie's, bouillon and water in saucepan. Cook until veggies are tender. Meanwhile, scald milk but do not let it boil. Add cheese, stir until melted. Melt butter; add flour and mustard in plastic bowl in microwave oven, stir until thick and smooth, then add to cheese/milk mixture and heat. Stir in veggies and water in which they cooked. Check for salt. Serve hot with fresh bread.
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