Cheese Soup Ii

Ingredients

• Servings: 12
• 5 cups cubed potatoes
• 2 cups carrots, sliced diagonally
• 2 cups chopped celery
• 1 cup chopped onion
• 2 1/2 cups water
• 1 tablespoon salt
• 1 (16 ounce) package frozen chopped broccoli
• 6 cubes chicken bouillon
• 1/2 cup margarine
• 1 tablespoon ground mustard
• 1/2 teaspoon ground black pepper
• 2 pounds processed cheese food (eg. velveeta), cubed
• 2 cups milk
• 1/2 cup all-purpose flour

Recipe

• in a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. microwave on high for 15 minutes or until vegetables are crisp tender.
• stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. set aside.
• in a small bowl combine the milk and flour and blend until smooth. slowly add to cheese mixture, stirring until blended. microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.