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Cheese Vegetable Soup
2 c. sliced potatoes (3-4)
1 1/2 c. chopped onion (2-3)
1 c. grated carrot
2 1/4 c. water
1/4 c. butter
6 tsp. chicken flavor or 6 bouillon cubes
2 c. milk
1/2 c. flour
3 c. grated Cheddar cheese
1 tsp. dry mustard
1/2 tsp. cayenne (red) pepper
In a 4 quart saucepan combine potatoes, onions, carrots, water, butter and bouillon. Bring to boil, reduce heat, cover, simmer 30 minutes (or until vegetables are tender). In small bowl combine milk and flour - beat until smooth. Add cheese, mustard and pepper. Cook and stir until cheese melts.
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