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Cheese and Vegetable Soup
2 c. diced potatoes
1 1/2 c. chopped onions
1 c. sliced or diced carrots
1 c. chopped celery
2 c. water
1/4 c. butter
6 tbsp. instant chicken bouillon
2 c. milk
1/2 c. flour
3 c. (12 oz.) shredded cheddar cheese
1 tsp. dry mustard
1/8 tsp. cayenne pepper
1/2 c. beer (opt.) (1/4 c. beer is better)
Parsley or popcorn to garnish (opt.)
Simmer vegetables in water until tender. Beat milk and flour until smooth. Gradually blend into vegetable mixture. Add cheese, mustard and pepper. Cook until cheese melts. Makes 2 quarts.
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