MI Coop Kitchen

Emily Soup

Recipe by
Presque Isle Electric & Gas Co-op  
1 hour
Prep: 30 minutes | Cook: 30 minutes | Servings: 6

Ingredients

  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1 cup each diced potato, celery, cauliflower, carrot and broccoli, button mushrooms (optional)
  • 3 cups water
  • 3 chicken bouillon cubes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon minced fresh parsley
  • 3 cups shredded cheddar cheese (optional)

Directions

  1. In a lidded pot or Dutch oven, sauté green pepper and onion in butter until tender. Add the diced vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
  2. In a separate bowl, combine flour and milk until smooth; then stir into pot. Bring to a boil; cook and stir for 2 minutes.  Add parsley.  Just before serving, stir in cheese until melted.
  3. Note: this recipe doubles easily!
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