Monday evenings are my nights to make dinner. I had almost an entire vegetable tray leftover from our Father's Day family get-together, and figured that I'd use the veggies to make a cheesy soup. Mind you I didn't have a cheesy vegetable soup recipe, so I did a little experimenting. It turned out YUMMY! All the kids even liked it. Here's how I did it . . .
Cheesy Vegetable Soup
3 c. water
3 tsp. chicken bouillion granules or 3 cubes chicken bouillon (optional -- I left this out of mine, and it tasted great.)
1 medium onion, chopped
2 whole stalks celery, chopped
1 sweet pepper or 2 small sweet pepper, chopped fine
12 to 15 baby carrots, chopped
broccoli florets, cut into small pieces
cauliflower, cut into small pieces
2 c. milk
1/3 c. butter
1/2 c. flour (scant)
2 to 3 c. grated cheddar cheese
1 tsp. salt
Directions:
Pour water in a large stock pan and bring to a boil, adding all the vegetables in the order given. (The veggies are listed in order of how long they take to cook. So, while you're cutting up the broccoli and cauliflower, it should give the onions, celery, and peppers plenty of time to get nice and soft.) Once all the vegetables are added and have cooked five minutes or so, start making the sauce.
In a seperate pan melt the butter over medium heat. Use a spongy-up-and-downer (that's what we called it growing up) and stir the flour into the butter, stirring and cooking for a couple minutes. Add the milk, stirring constantly, until the mixture begins to thicken. This will take a few minutes. Keep stirring!
Once the white sauce begins to thicken, add the salt and cheese, stirring until the cheese is melted. Add the cheese sauce to the large stock pot of vegetable, and stir until combined.
Turn off your stove, serve and enjoy!
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