Print Shop Cheese Soup

• 4 carrots, peeled and sliced
• 6 celery sticks, diced
• 1 medium onion, finely diced
• 1 (10 oz.) pkg. frozen peas
• 16 oz. Cheez Whiz
• 3 sticks margarine
• 1 1/2 c. flour
• 3 qt. boiling water
• 2 chicken bouillon cubes
• salt and pepper to taste

1. Cook vegetables in boiling water (salted) just to cover bottom of pan until tender.
2. Set Cheez Whiz in boiling water to melt, stirring occasionally (or follow directions on jar to melt in microwave).
3. In large saucepan, heat margarine; stir in flour. Cook and stir until bubbly.
4. Remove from heat.
5. Add 1 1/2 quarts boiling water; stir until blended.
6. Stir in 1 1/2 quarts more boiling water with 2 chicken bouillon cubes dissolved in.
7. Return soup to heat; cook to rolling boil only until thick and smooth. Stir in melted cheese and undrained vegetables.
8. Salt and pepper to taste.

carrots, celery, onion, frozen peas, margarine, flour, boiling water, chicken bouillon cubes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892995 (may not work)