Garden Cheese Soup - cooking recipe

Ingredients

1 c. sliced celery
1 c. chopped onions
2 Tbsp. margarine
2/3 c. flour
4 c. water
6 chicken-flavor bouillon cubes
1/4 tsp. pepper
2 c. frozen broccoli, cauliflower and carrots
1 c. frozen hash brown potatoes
3 c. Borden milk
2 1/2 c. shredded Cheddar cheese

Preparation

In large kettle, cook celery and onion in margarine unti 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.