Cheeslicious Soup

This recipe comes From the year 1967 Kansan`s Silver Spoon Cookbook.

Cheeslicious Soup
Mrs. F. N. Repiogle

1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup water, boiling
1/4 cup onion, finely diced
4 Tablespoons butter
2 Tablespoons instant blending flour
1 teaspoon salt
1/8 teaspoon paprika
3 cups milk
2 chicken bouillon cubes
1 1/2 cups water, hot
1 1/2 cup American cheese, grated
2 Tablespoons parsley

Cook celery and carrots in 1/2 cup boiling water until tender. Set aside. Cook onion in butter until onion is transparent. Add flour, salt and paprika. Blend. Gradually add milk, stirring constantly until smooth and thick. Add boulllion cubes dissolved in hot water. Add cooked vegetables with liquid in which they were cooked in. Stir in grated cheese. Heat just until cheese is melted. Top with minced parsley. Serve immediately. Serves 6.