Swiss Cheese Soup
I used vegetarian chicken consume powder and replaced 1/3 of the water with milk, but still used the same amount of powder for the amount of liquid.
I also added 1 medium onion, finely diced, and sweated in the butter to make a roux with the flour.
The milk, I think, makes it smoother when you melt the cheese in. The onion helps round out the flavor.
PS- when adding the grated cheese, leave the stove on LOW and slowly add the cheese, stirring every once in a while. That will keep the cheese from clumping, not melting, and separating.
5 users found this review helpful
Feb. 16, 2008