Winter in Wisconsin - cold, damp, cold, snowy, windy, cold -- have I said cold? We are now naming weather systems and not just storms - Polar Vortex is being thrown around for this system that we are stuck in that keeps us below zero so many days. So what does that mean in this foodie's world???? SOUP!
I had a chunk of Swiss cheese that I wanted to make something with instead of just devouring with crackers (which I did with the previous chunk!). I found this recipe doing a quick search on Pinterest. I didn't have all the ingredients it called for but I'm great at improvising.
I got to use the food processor for the carrots and onions (didn't have celery so I doubled the carrots). This helped the teary eyes I always get chopping onions...and cuts prep time in about a third!
Then it's easy peasy for a bit. Let the veggies get smooshy!
Adding the flour really soaked up all the broth to make the base.
And I used regular yellow mustard instead of ground mustard - didn't have any in the house. I did add some garlic powder to bump up the flavor too.
You could definitely add bacon, ham, Italian sausage to this soup to take it to the next level. I like it just like this. I think a nice rye bread would be wonderful with it. I just had some french bread on the side. But this recipe goes on the "make again" list.