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Canadian Cheese Soup

1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/2 c. butter
1 tbsp. chicken bouillon granules
1/4 lb. Velveeta chese, cut in 2" cubes
1 can (13 oz.) evaporated milk
2 c. whole milk

Saute vegetables in butter until slightly golden. Stir in 2 cups water. Simmer for about 30 minutes. Add remaining ingredients. Simmer (do not boil) for about 15 minutes, or until cheese melts. If you want soup to thicken, stir in about 3 tablespoons cornstarch which has been dissolved in 1/2 cup milk (not part of the 2 cups milk). Note: Can add 1 1/2 cups broccoli for Broccoli - Cheese Soup.

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