American Cheese Soup

• 2 chicken flavored bouillon cubes
• 2 c. boiling water
• 1 c. carrot cubes
• 1 c. celery cubes
• 1/4 c. minced onion
• 3 Tbsp. butter or margarine
• 6 Tbsp. flour
• 2 c. milk
• salt and pepper to taste
• 2 c. American processed cheese

1. Dissolve bouillon cubes in boiling water; add carrot cubes and celery.
2. Cover and cook for 10 minutes.
3. Cook onion in butter in heavy kettle.
4. When onion is tender, but not brown, blend in flour.
5. Gradually add milk, stirring constantly until thickened. Add bouillon-vegetable mixture, stirring occasionally.
6. Season with salt and pepper.
7. Heat but do not boil.
8. Add cheese and stir to melt.
9. Serve piping hot, topped with a spoonful of crunchy, thinly cut celery and sprinkle of parsley.
10. Yields 4 servings.

chicken, boiling water, carrot cubes, celery cubes, onion, butter, flour, milk, salt, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=568671 (may not work)