Emily Soup - MI Coop Kitchen

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)
• 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.
• Note: this recipe doubles easily!
• Lunch