Cheese Soup For A Crowd - cooking recipe

Ingredients

1 qt. carrots, diced
1 qt. celery, diced
1 qt. onions, chopped
1 qt. chicken stock
1 gal. milk
2/3 lb. oleo or butter
7 oz. cornstarch
4 1/2 lb. Kraft ribbon slice cheese, grated
salt and pepper to taste
Tabasco to taste

Preparation

Cook carrots, celery and onions in chicken stock until tender. Heat milk and add vegetables.
Add a paste made of oleo and cornstarch.
Slowly add the cheese.
Season to taste with salt, pepper and Tabasco.