Cheddar Cheese Soup - cooking recipe

Ingredients

1/2 c. margarine or butter
1/2 c. chopped celery
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1/2 c. finely chopped carrot
1/2 lb. sharp Cheddar cheese, shredded
1/2 c. finely chopped cauliflower
2 c. water
1 Tbsp. granulated chicken bouillon or 2 chicken bouillon cubes
1/2 c. margarine or oil
2/3 c. all-purpose flour
4 c. (1 qt.) milk

Preparation

Heat 1/2 cup margarine or butter in a 4-quart saucepan over medium heat.
Add vegetables and cook until tender, stirring occasionally.
Add water and chicken bouillon; heat to boiling. Cover and cook over low heat for 10 minutes.