Colby-Swiss Cheese Soup

Ingredients

1 pound fresh broccoli or
one package (10 ounces)
frozen cut broccoli, thawed
½ cup water
1½ teaspoon instant chicken
bouillon granules
2 medium carrots, thinly
bias sliced
3 tablespoons butter
¼ cup sliced green onion
3 tablespoons flour
½ teaspoon ground nutmeg
¼ teaspoon white pepper
3 cups milk
2 cups (8 ounces) Wisconsin
colby cheese, shredded
1 cup (4 ounces) Wisconsin
Swiss cheese, shredded
¼ cup dry sherry

Directions

If using fresh broccoli, remove outer leaves and tough parts of stalks. Cut stalks into small bite-sized pieces. In a large saucepan combine the water and chicken bouillon granules; heat to boiling. Add the carrots and fresh or thawed broccoli.

Cover and cook about 10 minutes or until vegetables are crisp-tender. Drain, reserving liquid. If necessary, add enough water to the liquid to equal ½ cup. Set the liquid and the vegetables aside.

In the same saucepan, melt butter. Add green onion; cook till tender but not brown. Stir in flour, nutmeg and white pepper. Add milk and reserved liquid all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Add colby and Swiss; cook and stir until cheeses are melted. Stir in cooked vegetables and sherry; heat through.

Servings: 6