Cheese Soup

4 carrots, diced and boiled until tender(can use frozen)
1/2 onion, diced and boiled until tender
3 celery stalks, diced and boiled until tender
3 qt. water
1/2 lb. Velveeta cheese, melted
1 pkg. frozen peas
6-7 tsp. chicken bouillon granules
1 1/2 c. flour
1/2 lb. margarine

Boil 3 qts water, Add bouillon. Melt margarine and gradually add flour, mixing with whisk to make roux. Gradually stir roux into water,mixing to avoid lumps. Add melted cheese and cooked veggies. Stir in package of peas. Serves 10-12.

~ Tammy Mackintosh