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Cheese Soup II

"This is my mom's recipe that she has adapted for the microwave. Even people who say they do not like cheese soup gobble this up."

Ingredients :

• 5 cups cubed potatoes
• 2 cups carrots, sliced diagonally
• 2 cups chopped celery
• 1 cup chopped onion
• 2 1/2 cups water
• 1 tablespoon salt
• 1 (16 ounce) package frozen chopped broccoli
• 6 cubes chicken bouillon
• 1/2 cup margarine
• 1 tablespoon ground mustard
• 1/2 teaspoon ground black pepper
• 2 pounds processed cheese food (eg. Velveeta), cubed
• 2 cups milk
• 1/2 cup all-purpose flour

Instructions :

Prep :	Cook : 12M	Ready in :

• In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. Microwave on high for 15 minutes or until vegetables are crisp tender.
• Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside.
• In a small bowl combine the milk and flour and blend until smooth. Slowly add to cheese mixture, stirring until blended. Microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.

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