Tennessee Cheddar Soup - cooking recipe

Ingredients

1/2 c. margarine
1 c. finely chopped onion
1 c. finely chopped carrots
1 c. finely chopped celery
1 c. flour
1 qt. chicken stock or bouillon
1 qt. milk
3 c. grated Cheddar cheese
1 tsp. salt
1/2 tsp. white pepper

Preparation

Saute vegetables in margarine until soft.
Add flour and mix until smooth.
Add chicken stock.
Bring to a boil; reduce heat and simmer for 15 minutes.
Add cheese; cook 10 minutes longer. Add milk, salt and pepper.
Heat to serving temperature.
Makes 2 quarts, approximately 12 servings.