Chreese Soup

Ingredients:

• 1/3 cup carrots, finely chopped
• 1/3 cup celery, finely chopped
• 1/3 cup bell pepper, finely chopped (any color)
• 1 cup green onions, finely chopped
• 3 cups water
• 1 medium white onion, chopped
• 1/2 cup oil, plus 1 tablespoon
• 1 cup flour
• 4 cups milk of choice
• 4 cups veggie broth
• 3/4 cup or 3 packets of chreese
• 1/4 tsp. cayenne pepper
• 1 T. prepared mustard
• salt and pepper to taste

Directions:

Boil carrot, celery, bell pepper and green onions in 2 cups of the water for 5 minutes. While veggies are boiling, place chreese, 1 cup of water and 1 tablespoon of oil into your food processor. Whirl until well combined then move to another bowl. Once veggies are cooked, place mixture into food processor. Process until a mucky goo is formed. Saute white onion in remaining oil. Add flour and blend well. Bring both the milk and chicken broth to a boil. Stir briskly into white onion mixture with a wire whisk. Add chreese, salt, pepper, and cayenne. Stir in mustard and the boiled vegetable goo. Bring to a soft boil and serve immediately.