Cheese/Pepper Soup

• 1/3 cup finely chopped carrots
• 1/3 cup finely chopped celery
• 1 cup thinly sliced green onions
• 2 cups water
• 1 medium onion, chopped
• 3/4 cup butter, cubed
• 1 cup plus 2 tablespoons all-purpose flour
• 4 cups milk
• 4 cups chicken broth
• 1 jar (15 ounces) process cheese sauce
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon prepared mustard

1. Combine carrots, celery and green onion in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to boil. Whisk in onion/flour mixture. Add cheese sauce, cayenne, salt and pepper if desired, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately. Add cayenne gradually to taste.

carrots, celery, green onions, water, onion, butter, flour, milk, chicken broth, process cheese sauce, cayenne pepper, salt, mustard

Taken from www.tasteofhome.com/recipes/cheese-pepper-soup/ (may not work)