1/3 c. carrots, finely chopped
1/3 c. celery, finely chopped
1 c. green onions, finely chopped
2 c. hot water
1 medium white onion, finely chopped
1/2 c. butter
1 c. flour
4 c. milk
4 c. chicken broth
2 large jars cheese whiz
1/4 tsp. cayenne pepper
1 tbsp. dry mustard
salt and pepper to taste

Combine carrots, celery and green onions with water and boil for about 5 minutes. Sauté onion in butter. Add flour and whip until smooth. Blend onion and flour mixture with milk and add to first ingredients. Add the broth, cheese whiz and seasonings. Cook over low heat.

Note: If you like spicy soup, use 1 jar cheese whiz with jalapenos.