Broccoli Cheese Soup - cooking recipe

Ingredients

5 c. chopped broccoli
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
3 chicken bouillon cubes
6 c. milk (can use skimmed milk)
1 stick margarine, melted
1/2 c. flour
1 lb. Velveeta cheese, chopped

Preparation

Cook vegetables and bouillon in water to cover in saucepan until tender; drain.
Add milk to vegetables.
Blend margarine and flour.
Stir into soup.
Bring to a boil, stirring constantly. Reduce heat.
Add cheese.
Cook until cheese melts.
Do not boil. Yields 10 cups at 300 calories per cup.