1/2 c. celery
1/2 c. carrots
2 T. butter
4 c. chicken stock
1/2 c. flour
4 c. cold milk
1 pkg. Kraft Old English sliced cheese
Chop vegetables very fine. Saute onions, carrots, and celery in butter until soft and golden color. Add vegetables to chicken stock and simmer until vegetables are done. Add flour to milk, stir well, and pour into soup. Stir and bring to boiling point. Do not let boil. Add cheese. This freezes well.
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