Cheese Soup

by Sally Whitney

4 diced carrots
1 diced onion
1 stalk diced celery
1 lb. margarine
3 c. flour
1 lb. jar Cheese Whiz
1/2 c. chicken base
6-8 diced potatoes
10 oz. frozen peas
1 1/2 gal. water

Dice vegetables. Boil until tender. Drain and save water. Bring 1 1/2 gallons water to boil with base. Melt margarine and flour to make paste. Add to boiling water. Stir to smooth. Add cheese and vegetables. Simmer. Serve in bread bowls. Yoeld 20-30 servings.