4 c. hot tap water
4 chicken bouillon cubes
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
1 c. chopped onions
1 1/2 c. chopped green pepper
1/2 lb. cooked, diced or chopped shrimp
1/2 tsp. lemon juice
1/2 c. (1 stick) butter
1/2 c. all-purpose flour
2 c. milk
2 c. light cream
20 oz. grated American cheese, Kraft Deli or American white cheese
2 tbsp. butter
1/2 tsp. parsley flakes
4 cooked bacon strips

Put 4 cups hot tap water in bowl and add 4 chicken bouillon. Stir to help dissolve. Set aside. Cut up vegetables and shrimp. Place shrimp in separate bowl and add lemon juice.

In large pot melt 1/2 cup butter and slowly combine flour with butter to make a thin paste. Then add milk and cream, stirring constantly. Add grated cheese and stir. Keep on low heat.

In skillet, sauté carrots, celery, onions, green peppers and shrimp with the 2 tablespoons butter until they are at a crunchy stage. Add vegetables and shrimp to soup along with the chicken bouillon that was set aside. Heat, but do not boil.

When ready to serve, warm a soup toureen. Add heated soup and top with parsley flakes and bacon crumbled up. Soup goes well with Swedish meatballs, potato casserole, relish tray, breads, Christmas brownies and cookies for dessert.