3/4 c. grated carrots
3/4 c. finely chopped celery
1 1/2 c. boiling water
1/4 c. finely chopped onions
1/4 c. butter
1/2 c. flour
2 1/2 c. milk
2 1/2 c. chicken stock or bouillon
11 oz. Velveeta cheese

Simmer chopped carrots and celery in the boiling water until tender, about 15 minutes. Saute onion in butter until soft but not brown. Add flour and blend well. Place over hot water, add milk and chicken stock or bouillon and cook until thickened, stirring constantly.

Add cheese and stir until blended. Add cooked vegetables and their cooking water and heat thoroughly. Serve topped with chopped parsley or watercress and accompanied with toasted bread sticks or crackers. Yield: 8 portions.