Yield: 7 Cups
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 cup | Finely chopped onion |
| 1 cup | Chopped celery |
| ¾ cup | Sliced carrot rounds |
| ½ pounds | Broccoli; separated into small flowerets, (about 2-1/4 cups) |
| 3 cups | Milk |
| 1 cup | (4 oz.) Dakota Farms cheddar cheese |
| 6 slices | French bread; toasted, (up to 8) |
| \N \N | Swiss cheese cut into thin wedges; two for each slice of bread |
| 4 slices | Bacon; cooked and crumbled |
>From: twain@... (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 <molony@...> on Feb 27, 1998