Wisconsin Cheddar Soup

Ingredients

• ¾ cup 1 1/2 sticks butter or margarine
• 1 large onion, chopped
• 2 cup frozen mixed vegetables
• 1 can 13 3/4 or 14 1/2 oz chicken broth
• ½ cup all-purpose flour
• 1 qt 4 cups milk
• ½ lb sharp Wisconsin Cheddar cheese, shredded

Method

1. In a 2-quart saucepan, melt 1/4 cup butter over medium heat. Add the onion and cook until tender. Stir in the frozen vegetables and chicken broth; heat to boiling. Cover and cook for 5 minutes.
2. Meanwhile, in a 4-quart saucepan, melt the remaining 1/2 cup butter. Stir in the flour with a wire whisk until well blended. Cook until bubbly. Off heat, gradually whisk in the milk until smooth. Return to heat and cook until thickened. Do not boil. Stir in the cheese until melted.
3. Stir in the cooked vegetables and their broth. Taste the soup; add salt and pepper, if desired.

Notes

Clipping. Serves 8 to 10.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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