A quick and easy, micro-cooked recipe for cheddar cheese and vegetable soup.

Dairyland Cheddar Vegetable Soup

3 tablespoons butter
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped onion
4 cups chicken broth or 2 (10 3/4-ounce) cans condensed chicken broth plus 1 1/2 cups water
1/2 cup all-purpose flour
2 cups (8 ounces) shredded Wisconsin Mild Cheddar cheese
2 cups (8 ounces) shredded Wisconsin Aged Cheddar cheese

1. Combine butter, green pepper, celery, carrot and onion in a 3 quart class casserole. Add 1/2 cup chicken broth. Cover; microwave on high power for 6 to 8 minutes or until vegetables are tender.
2. Whisk flour into remaining chicken broth; stir into the vegetable mixture. Microwave on high power for 8 to 10 minutes until mixture thickens.
3. Stir in cheese. Microwave on medium power for an additional 10 minutes. Stir mixture once or twice during the cooking time.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.