Canadian Cheese Soup

• 2 c. chicken stock
• 1 c. carrots, diced
• 1 1/2 c. celery, diced
• 8 oz. butter
• 1/4 c. onions, minced
• 1/2 c. all-purpose flour, sifted
• 6 c. milk
• 8 oz. American cheese, shredded
• 8 oz. Cheddar cheese, shredded

1. Heat chicken stock.
2. Add celery and carrots.
3. Cook until vegetables are tender.
4. Set aside.
5. Heat butter in a saucepan. Add the onions and saute lightly.
6. Add the flour and stir with a wire whisk.
7. Cook for 2 to 4 minutes, making sure flour and butter are well blended.
8. Add vegetable broth and milk.
9. Stir with a wire whisk; bring to a boil.
10. Turn heat to low as it thickens.
11. Add cheese and stir over low heat until cheese is melted.
12. Serve. Garnish with chopped fresh parsley or bacon bits.
13. Yield:
14. 8 servings.

chicken stock, carrots, celery, butter, onions, allpurpose flour, milk, american cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721819 (may not work)