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  • Wisconsinsoup

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    Katie Routhe, Carissa Kramer, and Ali Carlton prepared Wisconsin Cheese Soup as part of their Culinary Basics lab on December 8th. The recipe calls for sauteing vegetables like onions, carrots, peppers, and celery in butter before adding flour, chicken broth, diced and shredded cheeses, and milk. The soup is then cooked until the cheeses are melted and the mixture is blended, taking approximately 35 minutes total to prepare.

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    wisconsinsoup

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    Katie Routhe, Carissa Kramer, and Ali Carlton prepared Wisconsin Cheese Soup as part of their Culinary Basics lab on December 8th. The recipe calls for sauteing vegetables like onions, carrots, peppers, and celery in butter before adding flour, chicken broth, diced and shredded cheeses, and milk. The soup is then cooked until the cheeses are melted and the mixture is blended, taking approximately 35 minutes total to prepare.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views1 page

    Wisconsinsoup

    Uploaded by

    api-342703667
    Katie Routhe, Carissa Kramer, and Ali Carlton prepared Wisconsin Cheese Soup as part of their Culinary Basics lab on December 8th. The recipe calls for sauteing vegetables like onions, carrots, peppers, and celery in butter before adding flour, chicken broth, diced and shredded cheeses, and milk. The soup is then cooked until the cheeses are melted and the mixture is blended, taking approximately 35 minutes total to prepare.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Recipe Template

    Course Name

    Culinary Basics

    Day of Lab (M-F)

    12/8/16

    Block #

    Kitchen #

    Name/Section Please type your full name first followed by names of lab partners.

    Katie Routhe

    Carissa Kramer

    Ali Carlton

    Menu Item

    Wisconsin Cheese Soup

    Cooking
    Method(s)

    Sauteing vegetables and working with the


    mother sauces.

    Yield

    Recipe
    Source/Link

    On printout!

    Portio
    n Size

    Prep Time:

    10

    4-5

    Cooking
    Time:

    20

    1 cup

    Serving
    Time:

    Total Time Required for Recipe:

    Ingredients
    Item

    Amount

    Marganne

    1 Tablespoon

    Chopped onions
    Chopped Carrots
    Chopped green peppers
    Chopped celery
    Flour
    Chicken Broth
    Diced american cheese
    Shredded sharp cheddar cheese
    Pepper

    Procedure ** Copy and paste directly from source.

    35 min

    cup
    cup
    cup
    cup
    2 tablespoon
    2 cups
    cup or 5 slices
    cup
    Add to taste
    Format to reduce printed pages.

    Melt butter in saucepan. Add chopped vegetables. Cook and stir over low heat until the
    vegetables are tender. Sprinkle the vegetables with flour and stir until all is blended. Stir in the
    chicken broth.Cook and stir over medium heat until the mixture comes to a boil.Reduce the
    heat to low. Stir in the cheese.When cheese is melted add in the milk, stir until the mixture is
    well blended. Add pepper to taste

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