Wisconsin Cheese Soup Ii

• 1 cup sliced carrots
• 2 cups chopped broccoli
• 1 cup water
• 1 teaspoon chicken bouillon granules
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground black pepper
• 2 cups milk
• 2 cups shredded sharp Cheddar cheese

1. In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside.
2. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.

carrots, broccoli, water, chicken bouillon granules, onion, butter, allpurpose, ground black pepper, milk, cheddar cheese

Taken from www.allrecipes.com/recipe/24396/wisconsin-cheese-soup-ii/ (may not work)