Colby-Swiss Cheese Soup

• 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

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

fresh broccoli, water, instant chicken, carrots, butter, green onions, flour, ground nutmeg, white pepper, milk, colby cheese, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=522486 (may not work)