Cheese Soup

3 sliced carrots
3 sliced celery stalks
1/2 med. onion, minced
1/2 10oz. pkg. frozen peas
1 16oz. jar Cheese Whiz
3 cubes butter
1 1/2 c. flour
3 qts. boiling water (or hot tap water)
8 cubes chicken bouillon
salt and pepper to taste

Cook all vegetables in small amount of salted boiling wanter until tender - set aside.

Remove lid from cheese and microwave cheese until warm.

Heat butter in large soup pot.  Stir in flour.  Cook and stir until bubbly.  Make sure it's smooth.  Remove from heat and add 1/2 of water.  Stir until blended (looks like it is going to curdle, but keep stirring).  Stir in rest of water in which bouillon has been dissolved.  Return to low heat and cook, stirring until thick and smooth.  Stir in melted cheese and undrained vegetables.  I usually half the recipe, as it makes a lot. Serve with saltines.                                                   - LouAnn Gilliat