Cheddar Cheese Soup

• 1/3 c. carrots, finely chopped
• 1/3 c. celery, finely chopped
• 1 c. green onions, finely chopped
• 2 c. water
• 1 medium white onion, chopped
• 1/2 c. butter
• 1 c. flour
• 4 c. milk
• 4 c. chicken broth
• 15 oz. jar Kraft Cheez Whiz
• Salt, pepper
• 1/4 tsp. cayenne pepper
• 1 Tbsp. prepared mustard

1. Boil carrots, celery, and green onions in 2 cups of water for 5 minutes.
2. Saute white onion in butter.
3. Add flour and blend well. Boil milk and chicken broth.
4. Stir briskly into white onion mixture with a wire whisk.
5. Add cheese, salt, pepper, and cayenne.
6. Stir in mustard and boiled vegetables, including the water in which they were cooked.
7. Bring to a boil and serve immediately.
8. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81731 (may not work)