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PRINT SHOP CHEESE SOUP 
12 c. water
1/2 c. chicken broth granules
1 1/2 c. thinly sliced carrots
1/2 c. thinly sliced celery
1/2 c. chopped onion
1/4 c. chopped broccoli
1 1/2 c. butter
1 1/2 c. all-purpose flour
1 (8 oz.) jar Cheez Whiz
1 c. frozen peas

Prepare chicken broth by boiling water and adding broth granules. Prepare carrots, onion, celery and broccoli. Cover with part of the chicken broth and cook until partially tender.

In separate pan, melt butter. Add flour and whisk until smooth. Blend in remaining chicken broth and heat until thickened. Add vegetables (and broth in which vegetables have been cooked) and Cheez Whiz. Add peas. Heat to serving temperature. Do not boil. Makes 1 gallon.

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