Garden Vegetable Soup


1/4 c. butter
1/4 c. flour
2 c. milk
2 c. (16-oz.) reduced-sodium chicken broth
1 c. (4-oz.) shredded Wisconsin Colby Cheese
1 c. (4-oz.) shredded Wisconsin Medium Cheddar Cheese
2 medium zucchini, chopped
1 c. frozen corn
3 tomatoes, seeded and chopped

In a 3 quart saucepan, heat butter until sizzling; stir in flour. Cook over medium heat until bubbly. Gradually add milk; stir until smooth. Add chicken broth; continue cooking until slightly thickened. Stir in cheese until smooth. Add remaining ingredients. Cook over low heat for 4 to 5 minutes, until vegetables are heated through.

Tip: Try Wisconsin Sharp Cheddar for a stronger flavor.

Makes 6 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.

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Garden Vegetable Soup

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