GOLDEN CHEESE SOUP
Instructions:
- 1/3 c. carrots, grated
- 1/3 c. celery, chopped
- 2 tbsp. onion, chopped
- 3 tbsp. butter
- 1/4 c. flour
- 2 c. milk
- 1 (14 oz.) can chicken broth
- 1 1/4 c. cheese, shredded
- Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain.
- Melt butter in double boiler; blend in flour.
- Add milk, cook stirring constantly until thick.
- Add broth, cheese and vegetables with liquid.
- Stir over low heat until cheese melts