Pleasant Valley Cheese Soup

By á-10791

Ingredients

• 1 cup finely chopped celery or broccoli
• 1/2 cup finely chopped carrot
• 1/2 cup chopped onion
• 2 tablespoons instant chicken bouillon (2 cubes)
• 1 quart water
• 1 quart milk
• 1 1/2 pounds processed American cheese
• 1/2 cup butter
• 1/2 cup flour
• 1/2 teaspoon dry mustard
• Salt and pepper to taste

Preparation

Step 1

Place all veggies, bouillon and water in saucepan. Cook until veggies are tender. Meanwhile, scald milk but do not let boil. Add cheese; stir until melted. Melt butter; add flour and mustard and stir until thick and smooth. Add to cheese mixture and heat. Stir in veggies and the water in which they cooked. Salt and pepper to taste.