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Cheese Soup

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By azandersens
1 ¾ cups water
5 bullion cubes
¼ cup shredded carrot
¼ cup chopped celery
¼ cup chopped onion
2-3 T butter
5 T flour
2 cups milk
½ cup shredded sharp cheese

Boil water and bullion until dissolved then add vegetables. Cook until tender. Pour broth and cooked veggies in blender and puree. Set aside. Make white sauce with butter, flour and milk and stir until thickened. Add pureed broth and veggies to white sauce then add cheese.

I learned this recipe from Charmane Vickers in college. I don't really measure the ingredients, but it always comes out great.
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