Print Shop Cheese Soup

from the kitchen of Susan G.

2 carrots - chopped
2 stalks celery - sliced
1/2 onion chopped
1/2 package frozen peas

Cook in a small amount of water (just enough to cover vegetables) until just tender.

Melt one 8 oz bottle Cheeze Whiz in microwave or in boiling water bath.
In 4 - 6 quart pot, Make a roux: blend 1 1/2 cup flour and 3 sticks melted butter. When bubbly and mixed, slowly add approx 3 quarts water.
To this mixture add the melted cheeze, the vegetables, 2 chicken bouillon cubes, salt and pepper to taste and a couple of drops of yellow food coloring. Delicious and easy!

(Many of you will remember the old Print Shop Restaurant in SLC with fond memories).
My children still love this soup!