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3 tb Margarine
6 Carots; peeled and sliced
2 md Onions; finely chopped
1 c Celery; chopped
1/4 c Flour, all-purpose
2 tb Cornstarch
2 qt Chicken broth
1/4 ts Salt
1/4 ts Pepper
1/2 c Process cheese spread; diced
Melt margarine in a large Dutch oven; add carrots, onions, and celery. Saute until onion is tender.
Stir flour and cornstarch into vegetable mixture; cook over low heat 1 minute, stirring constantly. Gradually stir in chicken broth, salt, and pepper. Simmer over medium heat about 8 minutes or until the carrots are crisp-tender, stirring occasionally.
Reduce heat to low; add cheese to soup, stirring until melted.
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