Quick Garden Cheese Soup

• 1 c. sliced celery
• 1 c. chopped onion
• 2 Tbsp. margarine or butter
• 2/3 c. unsifted flour
• 4 c. water
• 2 Tbsp. Wyler's chicken flavor instant bouillon or 6 chicken bouillon cubes
• 1/4 tsp. pepper
• 2 c. frozen broccoli, cauliflower and carrot combination
• 1 c. frozen hash brown potatoes
• 3 c. Borden milk or half and half
• 2 1/2 c. (10 oz.) shredded Cheddar cheese

1. In large kettle or Dutch oven, cook celery and onion in margarine until tender.
2. Stir in flour until smooth.
3. Gradually add water, then bouillon, pepper and vegetables.
4. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
5. Add milk and cheese. Cook and stir until cheese melts and soup is hot (do not boil). Garnish, as desired.
6. Refrigerate leftovers.

celery, onion, margarine, flour, water, bouillon, pepper, frozen broccoli, frozen hash brown potatoes, borden milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609820 (may not work)