Wisconsin Cheese Soup

"Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Preheat oven to 350.
  • Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
  • Stir in the bread cubes, tossing them to coat with the butter.
  • Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
  • (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
  • Stir in the onion, saute until soft and translucent, about 5 minutes.
  • Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
  • Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
  • Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
  • Pour in the cream and then mix in the cheese until melted and heated through.
  • Remove from the heat immediately and ladle into bowls.
  • Scatter the croutons equally over the bowls and serve.

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Reviews

  1. this was a wonderful lunch for a snowy day. i added 2 tbsp of worcestershire sauce, an extra cup of chicken broth, and extra cheese. i omitted the cauliflower and green beans, kids, but added a large baking potato, diced. this made a thick and hearty soup
     
  2. This was very tasty. I substituted broccoli for the green beans. I highly recommend this!
     
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Tweaks

  1. This was very tasty. I substituted broccoli for the green beans. I highly recommend this!
     

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