UA Recipe Collection

Vegetable Cheese Soup

Summary

Yield
4 Servings
SourceJane Joyce (1992)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

2
potatoes (large, finely chopped)
1
onion (large, finely chopped)
1⁄2 c
carrots (finely chopped)
1⁄2 c
celery (finely chopped)
2 cn
beer (12-oz. cans, or 3 c. water)
4 t
instant chicken bouillon
1 c
half & half
2 c
Cheddar or American cheese (shredded)
1⁄8 t
ground nutmeg
1⁄4 c
parsley (snipped)

Instructions

Heat vegetables, beer and bouillon to boiling in 3-quart pan; reduce heat. Cover and simmer until vegetables are tender. Stir in remaining ingredients except pars- ley. Heat through. Sprinkle with parsley.