Colby Swiss Cheese Soup Food

SWISS CHEESE AND VEGETABLE SOUP

Steps:

• Combine vegetables, onions, water and bouillon in slow cooker.
• Cook on low 6-8 hours or until vegetables are tender.
• Pour all ingredients into a blender or food processor, and add milk.
• Process till smooth, or chunky smooth , depending on your preference.
• Top with shredded cheese, and serve.

SWISS CHEESE SOUP (WITH VARIATION)

Steps:

• In a large saucepan cook the shallots and garlic in hot butter till the onion is tender, but not brown. Stir in the chicken broth, caraway seed, salt, pepper, and ground nutmeg. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
• Combine the light cream or milk and flour (increase the milk or light cream by 1/2 cup if adding the cabbage and rice); add to the mixture in the saucepan. If adding the cabbage and rice, do this now as well. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
• Reduce heat. Add the cheese; cook and stir until the cheese is partially melted. Serve immediately with crusty white bread, if desired.

SWISS CHEESE SOUP

Steps:

• Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
• In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
• Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)