| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 7 | Cups | |
INGREDIENTS
| 3 | tb | Butter |
| 1 | c | Finely chopped onion |
| 1 | c | Chopped celery |
| 3/4 | c | Sliced carrot rounds |
| 1/2 | lb | Broccoli; separated into small flowerets, (about 2-1/4 cups) |
| 3 | c | Milk |
| 1 | c | (4 oz.) Dakota Farms cheddar cheese |
| 6 | sl | French bread; toasted, (up to 8) |
| Swiss cheese cut into thin wedges; two for each slice of bread | ||
| 4 | sl | Bacon; cooked and crumbled |
INSTRUCTIONS
>From: [email protected] (Barbara Hlavin) Melt butter in 3-qt. saucepan. Add onion and celery. Stir and cook 5 minutes. Add carrots, broccoli and broth. Cover, bring to a boil, then turn to simmer and cook for 15 minutes or until vegetables are tender. Add milk, bring to a simmer. Add cheese, stirring until melted. Pour soup into a casserole. Float bread slices on top of soup and cover each with two wedges of Dakota Farms Swiss cheese. Place under broiler for 2 to 3 minutes until the cheese melts and turns a delicate brown. Sprinkle with crumbed bacon and serve. Posted to recipelu-digest by molony <[email protected]> on Feb 27, 1998
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