An exceptionally creamy two-cheese soup with broccoli, carrots and green onions, seasoned with dry sherry and a hint of nutmeg.

Colby-Swiss Cheese Soup

1 pound fresh broccoli or 1 (10-ounce) package frozen cut broccoli, thawed
1/2 cup water
1 1/2 teaspoon instant chicken bouillon granules
2 medium carrots, thinly bias sliced
3 tablespoons butter
1/4 cup sliced green onion
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
3 cups milk
2 cups (8 ounces) shredded Wisconsin Colby cheese
1 cup (4 ounces) shredded Wisconsin Swiss cheese
1/4 cup dry sherry

1. If using fresh broccoli, remove outer leaves and tough parts of stalks. Cut stalks into small bite-sized pieces.
2. In a large saucepan combine the water and chicken bouillon granules; heat to boiling. Add the carrots and fresh or thawed broccoli. Cover and cook about 10 minutes or until vegetables are crisp-tender. Drain, reserving liquid. If necessary, add enough water to the liquid to equal 1/2 cup. Set the liquid and the vegetables aside.
3. In the same saucepan, melt butter. Add green onion; cook till tender but not brown. Stir in flour, nutmeg and white pepper. Add milk and reserved liquid all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more.
4. Add Colby cheese and Swiss cheese; cook and stir until cheeses are melted.
5. Stir in cooked vegetables and sherry; heat through.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.