Print Shop Cheese Soup - Heather G.

Dice and cook in 3 quarts water (until tender): 3 carrots, 4 potatoes, 1 onion and 3 sticks of celery

Set vegetables aside.  Save liquid and add water to again make 3 quarts.  Add to liquid 7 to 9 chicken bouillon cubes, accent, garlic salt, salt if desired, pepper to taste, and ½ tsp sugar.

Melt 3 squares margarine and add 1 ½ cups flour.  Stir this flour mixture into hot broth.  Stir until thick and smooth.  Add 16oz Cheese Whiz, vegetables, and one package frozen peas, cooked.