Gruyere Cheese Soup
|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|
|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)|
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.