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Cheese Soup

Boil in water, til tender:

  • 3-4 carrots, chopped
  • 2 lbs potatoes, chopped
  • 1/2 med cauliflower
  • 1 bunch broccoli, cut in small trees

Heat butter in large sauce pan, saute onions, stir in flour, cook until bubbly, remove from heat.

  • 3 sticks butter
  • 1 1/2 cup flour
  • 1/2 medium onion, chopped

Add, stir until well blended, bring to boil:

  • 1 quart water
  • 4 TB chicken bullion

Stir in 1 16oz jar cheese whiz, and undrained vegetables. Heat on medium, serve.

By Irene McBride

1 16oz jar cheese whiz

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