Cheese and Veggie Soup
Why I Love This Recipe
How to sneak veggies into kids and some adults. Put cheese on it and they will eat it.
This has many variations depending on veggies in season, cheese used, adding diced chicken or ham. I have made it italian style with parmesan adding basil, mexican with pepper-jack cheese and cilantro, used lager instead of wine.....
Ingredients You'll Need
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced red sweet pepper
1/2 cup sliced mushrooms
1/2 cup diced zucchini
1/4 cup sliced green onion
1/4 cup butter
2 Tbs olive oil
1/3 cup flour
salt and pepper to taste, add a dash or 3 of hot sauce if you like
1/2 cup dry white wine, or just use chicken stock or water
2 cups half-n-half (evaporated skim milk works too)
1 cup chicken stock, if lowering the fat reverse milk to stock
2 cups shredded extra sharp cheddar cheese
2 cups shredded mozzarella
Directions
In a heavy stock pot saute vegetables in butter and oil until tender
Season with salt, pepper, hot sauce (optional)
Stir in flour and cook about 1-2 minutes, until flour toasts a little
Pour in wine and chicken stock, stir
add in milk and stir until thickened and bubbly
Cook and stir about a minute more
Add in cheese stirring until cheese melts.
