2 green onions, whole
2 carrots
2 stalks celery
1 c. water
1/2 stick butter (1/4 c.)
1 chicken bouillon
8 oz. grated American cheese
4 oz. grated Mozzarella cheese
3 c. milk
1/4 c. flour

Blend vegetables and water in blender. Simmer in pot with bouillon and butter. Blend the flour and 1 cup milk in blender. Add the rest of milk; blend. Add to vegetable mixture and cook until thickened. Add cheeses; take off heat and stir until melted. Serves 6.