Vegetable Cheese Soup - cooking recipe

Ingredients

1 c. finely cut celery
1/2 c. finely cut carrot
1/4 c. finely chopped onion
2 Tbsp. instant chicken bouillon cubes
1 qt. water
1 qt. milk
1 1/2 lb. American cheese, cut up
1/2 c. butter
1/2 c. flour
1/2 tsp. dry mustard
salt (optional)

Preparation

Cook celery, carrot, onion, bouillon and water until vegetables are tender.
Scald the milk (do not let it boil).
Add cheese.
Stir until melted.
Melt butter.
Add flour and mustard; mix until smooth.
Stir into liquid and heat.
Stir in hot vegetables and the liquid in which they were cooked.
Serve hot.