Cheese Soup - cooking recipe

Ingredients

1 medium onion, minced
1 c. chopped celery
2 Tbsp. butter
1/4 c. flour
2 chicken bouillon cubes
3 c. water
2 small carrots, sliced
1/2 frozen peas
salt and pepper
2 (12 oz.) cans evaporated milk
1 1/2 to 2 c. shredded American cheese

Preparation

Saute onion and celery in butter about 5 minutes.
Do not brown.
Add carrots, bouillon and water.
Boil until carrots are tender.
Add peas.
Make a paste of flour and a little water.
Add to soup while stirring and simmer for 10 to 15 minutes.
Add milk and cheese.
Heat, stirring frequently, but do not boil.
Season with salt and pepper.
Serve with crackers.