Cheddar Cheese Soup

Martha Tedrow

Ingredients

1 7/8 Tablespoons Prepared Mustard
16 7/8 Ounces Cheese Whiz
4 7/8 Cups Milk
1 7/8 Cups Flour
1/2 Cups Butter
1 7/8 Chopped White Onion
4 7/8 Cups Chicken Broth
2 7/8 Cups Water
1 7/8 Cups Chopped Green Onion
21/64 Cups Chopped Celery
21/64 Cups Chopped Carrots

Instructions

Boil the vegetables in the 2 cups of water for five minutes. Sauté the white onion in butter; add flour and whisk well. Warm milk and broth and whisk with the flour mix. Next, stir in the mustard, salt and pepper to taste. Add the cheese and stir in the vegetables water and all.