Print Shop Cheese Soup

Joyce Parry

Ingredients

• 1/2 C. carrot, diced
• 1/2 C. yellow onion, diced
• 3 stalks celery, diced
• 1 (8-oz.) jar or 1 C. processed cheese (Cheese Whiz brand suggested)
• 5 chicken bouillon cubes
• 6 C. boiling water
• 10 Tbs. butter
• 3/4 C. flour
• 3/4 C. frozen peas

Directions

Par-boil the carrots, onions and celery in a small pan until vegetables are tender. Drain and set aside. Remove the lid from the bottle of cheese and place in 1 1/2-inches of boiling water until melted. (Or follow package directions for melting in the microwave.) In a large soup pot, dissolve bouillon cubes in boiling water. In a separate pan, melt butter. Stir flour into butter to make a smooth roux. Slowly add roux to hot chicken broth stirring until smooth. Stir in cooked vegetables. Add cheese, stirring until smooth. Add peas. Simmer slowly for 15 minutes, stirring often. Do not boil. Serve immediately.