Pammy's Soup Gems

• 1 (7 ounce) can mushrooms
• 1 cup cut up celery
• 1 cup cut up onion
• 2 chicken bouillon cubes
• 1 34 cups water
• 2 cups shredded cheddar cheese

1. Put the mushrooms in mini chopper and "chop".
2. Add the 1/4 cup water and "chop" some more.
3. Put the mushrooms in a pan.
4. Put cut up celery in mini chopper and "chop".
5. Add the 1/4 cup water and "chop" some more.
6. Put the celery in the pan with mushrooms.
7. Put the onion in mini chopper and "chop".
8. Add the 1/4 cup water and "chop" some more.
9. Put onion in pan with mushrooms and celery.
10. Add 1 cup water and the 2 bouillon cubes.
11. Bring to a boil.
12. Reduce heat just enough to keep it at a steady boil.
13. Stir often, then constantly until there is very little liquid left in pan with veggies.
14. Add the cheddar cheese and stir very well, until dissolved.
15. (pretty thick and gooey).
16. I sprayed my mini muffin tins and filled each full.
17. I popped them in the freezer until frozen.
18. I took a sharp knife and "popped" each "Gem" out of the pan.
19. I put them in the freezer and plan to use in stead of cream soup when I think I can.
20. I made myself a cup of soup.
21. 1 teaspoons margarine and 1 teaspoons flour melted in small sauce pan (paste).
22. Added a very, very small amount of milk and "mashed" paste until the paste was "dissolved".
23. Slowly continued to add skim milk, 1 cup in total, stirring constantly.
24. Then I added 4 "Gems" and cooked until dissolved.
25. Put in 4 crackers and must say--kinda tasty.

mushrooms, celery, onion, chicken bouillon cubes, water, cheddar cheese

Taken from www.food.com/recipe/pammys-soup-gems-161200 (may not work)