Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 202
  • Fat:
  • 17 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 78 mg
  • Sodium:
  • 380 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 1 g
  • Protein:
  • 7 g
Contest Winning Recipe

Cheesy Vegetable Soup

My husband's a grain farmer who is definitely a "meat and potatoes" man. He likes soup on a chilly day, though. Served with warm bread, this makes for a quick but hearty noontime meal. Along with our children, 10 and 5, we live 5 miles from town. I wouldn't trade country life for a million bucks!

SERVINGS

8-10

CATEGORY

Soup

METHOD

Stovetop - One-Dish

PREP

10 min.

COOK

45 min.

TOTAL

55 min.

INGREDIENTS

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups coarsely chopped broccoli
  • 3/4 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1 egg yolk
  • 1 cup heavy whipping cream
  • 1-1/2 cups (6 ounces) shredded Swiss cheese

DIRECTIONS

In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
    In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted. Yield: 8-10 servings (2-1/2 quarts).

Printed from tasteofhome.com Sep 5, 2008

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