Title: Cream of Cheese Soup
Categories: Soup
Yield: 6 Servings

2 tb Minced onion
4 tb Butter or margarine
4 1/2 tb All-purpose flour
2 c Milk
2 c Chicken stock or bouillon
1/2 lb Shredded sharp cheese
1/2 c Minced cooked carrots
3/4 c Minced cooked celery
Chopped parsley

Fry onion in butter or margarine until tender, but not brown. Blend in
flour, and heat until bubbly. Add milk and stock, and cook until sauce
boils and thickens, stirring constantly. Remove from heat, and add shredded
cheese. Stir until melted. Add vegetables; heat. Top with parsley. Yield: 6
servings.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.