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