Quick Garden Cheese Soup - cooking recipe

Ingredients

1 c. sliced celery
1 c. chopped onions
2 Tbsp. butter
2/3 c. flour
4 c. water
2 Tbsp. chicken flavor instant bouillon or 6 bouillon cubes
1/4 tsp. pepper
3 c. milk
2 1/2 c. shredded Cheddar
2 c. frozen broccoli, cauliflower, carrot combo
1 c. frozen hash browns

Preparation

In a large kettle, cook celery and onions in 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!
Makes 2 quarts.