Wisconsin Cheese Soup II

Ingredients

• 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

Directions

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.

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.