Colby-Swiss Cheese Soup - cooking recipe

Ingredients

1 lb. fresh broccoli or 1 (10 oz.) pkg. frozen
1/2 c. water
1 1/2 tsp. instant chicken bouillon granules
2 medium carrots, thinly bias sliced
3 Tbsp. butter
1/4 c. sliced green onions
3 Tbsp. flour
1/2 tsp. ground nutmeg
1/4 tsp. white pepper
3 c. milk
2 c. shredded Colby cheese
1 c. shredded Swiss cheese

Preparation

Cut stalks into small bite size pieces.
In large saucepan, combine the water and granules.
Heat to boiling.
Add carrots and broccoli.
Cover and cook about 10 minutes or until vegetables are tender-crisp.
Drain, reserving liquid.
If necessary, add enough water to the liquid to equal 1/2 cup.
Set liquid and vegetables aside.