Simmer vegetables in broth till tender. In another pan, melt butter and add flour and salt and cook 1 minute. Stir in cheese.
Heat milk, just till warm not boiling, in another pan and add to the cheese mixture slowly, stirring constantly. When the cheese is melted add to vegetables. Let cook on low, soup should thicken. Don't let it boil, it will curdle.
Serving
Suggestions
I add more vegetables since I like more carrots and celery. I always double this recipe! It goes very fast!!!!!!!
Originally Submitted
11/18/2012
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