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Broccoli Cheese Soup

1 lb. frozen broccoli spears (or fresh broccoli, chopped)
1 stalk chopped celery
1/2 c. chopped onion
4 chicken bouillon cubes
1 c. water


Cook in large pan until broccoli is tender. In separate pan add 1/4 cup margarine, melt. Then add 4 heaping tablespoons flour. Stir. Add 1 quart milk. Cook until slightly thick. Add to cooked broccoli. Add 1 cup Cheez Whiz. Stir until cheese melts. May be frozen.


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