Cheese and Broccoli Soup - Sarah Schulz
Combine and bring to a boil:
8 C water
2 lg carrots, cut
1 onion, chopped
2 celery stalks, cut
2 T chicken bullion
∙ Simmer, covered, till tender.
∙ In small saucepan combine:
¾ C margarine, melted
¾ C flour
¼ t pepper
∙ Blend, cook on low heat 2-3 min.
∙ Add to vegetables, stirring till thickened.
∙ Add 8 oz jar cheese spread or ½ lb Velveeta.
∙ Stir till blended.
∙ Simmer.
∙ May use frozen broccoli/cauliflower mix.
