Cheese Soup

Karen Curlee

1/2 c. finely diced of EACH of the following: celery, carrots, onions
1/2 c. butter
1/4 c. flour
1-1/2. Tablespoon cornstarch
1 qt. chicken broth
1 qt. milk
1/8 t. soda
3 c. grated American cheese or 1 lb. Velveeta cheese salt and pepper to taste

Sauté’ celery, carrots, onions in butter until tender. Add flour and cornstarch and cook until bubbly. Slowly add chicken broth and milk. Bring to a boil. Add soda and cheese. Stir until melted. Serve.

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