Cheddar Cheese Soup - cooking recipe

Ingredients

3/4 c. chopped carrots
3 Tbsp. butter
3/4 c. chopped celery
4 1/2 Tbsp. flour
2 bouillon cubes (beef)
2 c. milk
2 c. boiling water
1/2 lb. mild Cheddar cheese
3 Tbsp. minced onion
fresh chives

Preparation

Dissolve bouillon cubes in boiling water.
Simmer carrots and celery in bouillon water 10 minutes; set aside.
Saute onion in butter until tender.
Stir in flour and pepper.
Add milk and cook until thick.
Shred cheese; add to milk mixture, stirring with wooden spoon.
Add vegetables and bouillon mixture.
Keep heating, but do not boil.
Serve topped with chives.