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Gruyere Cheese Soup

Veggie.Lover's picture
Ingredients
  Broccoli/10-ounce package frozen cut broccoli; thawed 1 Pound
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Carrots 2 Medium, thinly sliced
  Green onion 3⁄4 Cup (12 tbs), sliced
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Ground nutmeg 1⁄2 Teaspoon
  Pepper white 3⁄4 Teaspoon
  Milk 3 Cup (48 tbs)
  Shredded monterey jack cheese 2 Cup (32 tbs)
  Shredded cheese 4 Ounce
  Dry sherry 3⁄4 Cup (12 tbs)
Directions

If using fresh broccoli, wash and remove outer leaves and tough parts of stalks.
Cut stalks into small bite-size pieces, about 3/4 X 1/2-inch (about 4 cups).
In a saucepan heat water and chicken bouillon granules.
Place carrots in the saucepan; top with fresh or thawed broc-coli pieces.
Cook, tightly covered, about 10 minutes or till vegetables are crisp-tender.
Drain, reserving liquid.
Meanwhile, in a saucepan cook green onion in butter or margarine till tender but not brown.
Stir in flour, ground nutmeg, and white pepper.
If necessary, add enough water to reserved vegetable liquid to make 1/2 cup.
Add liquid and milk to green onion mixture all at once.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add shredded Mon-terey Jack cheese and shredded Gruyere cheese, stirring till cheeses are melted.
Stir in cooked vegetables and sherry.
Heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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