Mary'S Cheese Soup

• 1 stick margarine
• 1/2 c. minced green onion
• 2 c. minced celery
• 2 c. minced carrots
• 1 c. flour
• 4 lb. Velveeta cheese
• 4 c. boiling water
• 4 c. vegetable broth
• 4 c. evaporated milk
• 2 c. homogenized milk
• salt and pepper to taste

1. Saute vegetables in margarine until lightly browned.
2. Scald milk and broth together.
3. Add flour to vegetables, mixing well. Add boiling water and scalded milk to broth.
4. Stir well.
5. Tear cheese into small pieces and microwave until melted, careful not to burn.
6. Add to mixture.
7. Never let water boil in a double boiler (soup will curdle if heated too fast).
8. I add my melted cheese and cook in pan over low heat only a few minutes as cheese is already melted.
9. Serve with Toasties.
10. Makes 1 gallon.

margarine, green onion, celery, carrots, flour, velveeta cheese, boiling water, vegetable broth, milk, homogenized milk, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683825 (may not work)