Recipe: Vegetable-Cheese Soup

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Vegetable-Cheese Soup

1 cup grated Swiss cheese

1 small, shredded head of cabbage

1 large potato, sliced

1 Qt. milk

3 T. butter

pinch of salt, pepper

Cook the shredded cabbage and potato together until soft in lightly salted, boiling water. Drain. Mash together with a large fork and add milk, butter, salt, and pepper. Cook over a low flame for 10-12 minutes. Remove and dish into bowls. Spoon in grated Swiss. Place under broiler for two minutes or until slight crust forms.

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