Quick Garden Cheese Soup(Makes About 2 Quarts) - cooking recipe

Ingredients

1 c. celery
1 c. chopped onions
2 Tbsp. margarine or butter
2/3 c. unsifted flour
4 c. water
2 Tbsp. chicken flavor instant bouillon or 6 chicken flavor bouillon cubes
1/4 tsp. pepper
2 c. frozen broccoli, cauliflower and carrot combination
1 c. frozen hash brown potatoes
3 c. half and half
2 1/2 c. shredded Cheddar cheese

Preparation

In large kettle, cook celery and onion in margarine or butter until tender; stir in flour until smooth.
Gradually add water, then bouillon, pepper and vegetables.
Bring to a boil.
Reduce heat.
Cover and simmer 15 minutes.
Add milk and cheese.
Cook and stir until cheese melts and soup is hot (do not boil).
Refrigerate leftovers.