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 bouillon cubes
1/4 tsp. pepper
1 small bunch broccoli, cut in small flowerets and pieces
1 c. frozen hash brown potatoes
3 c. milk
2 1/2 c. shredded Cheddar cheese

Preparation

In large soup pot cook celery and onions in margarine 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).
Refrigerate leftovers.
Yields 6 servings.