Broccoli Cheese Soup

• 3 Tbsp. butter or margarine
• 1 c. onion, chopped
• 1 c. celery, chopped
• 1 c. carrots, sliced
• 3 c. milk
• 1/2 c. flour
• 2 1/2 c. broccoli flowers and chopped stems
• 1 1/4 c. water mixed with 1 1/2 tsp. instant chicken bouillon
• 1 c. shredded cheese, American or Velveeta
• 1/2 tsp. salt

1. Melt butter or margarine in large saucepan.
2. Saute onion and celery for 4 to 5 minutes.
3. Add vegetables along with chicken broth.
4. Cover and bring to a boil.
5. Simmer 15 to 25 minutes or until vegetables are tender.
6. Blend flour and salt with a small amount of milk to make a smooth paste.
7. Add remaining milk and flour mixture to soup mixture.
8. Heat just to simmer. Stir to keep smooth and thick.
9. Add cheese and stir until melted.
10. Keep warm on low heat.
11. Do not boil.
12. Soup will curdle.

butter, onion, celery, carrots, milk, flour, broccoli flowers, water, shredded cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186196 (may not work)