Cheese Soup

Pastor Simonsen’s wife, Joan, served this in their home during a progressive supper, years and years ago.  It’s still the best cheese soup I’ve ever tasted.

1/2 c. carrots

1/2 c. celery

1/4 c. onion

Finely chop all three; sauté in 1/2 stick margarine (NO!  Use butter!) until transparent.

Stir in:

1/3 c. flour

1/2 tsp. baking soda

Salt and pepper to taste (Use approx. 1 tsp. salt and 1/4 tsp. pepper)

Slowly add:

1 qt. milk

1 qt. chicken broth

Add 1 pound of sliced Velveeta.  Heat until hot; do not boil as it can curdle.

Makes 2 quarts.

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