Recipe#5831

Title: Houston's Canadian Cheese Soup

Source: Houston's Restaurant

     1/2  cup           Margarine
   1      cup           Carrots -- 1/8" cube
     1/2  cup           Celery -- 1/8" cube
   3      cups          Chicken broth
   3      cups          Half-and-half
   2      pounds        Velveeta cheese -- sm. cubes
   1      tablespoon    Fresh parsley -- chop fine
                        Diced tomatoes -- or
                        Diced jalapeno chilies as -- garnish (opt)
Melt the margarine in a Dutch oven. Add the carrots, onions and celery all
at once and sauté until soft but not brown. Add flour and stir to combine.
Cook until mixture begins to turn a light-brown color. Over medium high
heat, add the chicken broth a little at a time. Stir and continue to cook
and stir with a whisk until a thick base if formed. Add half and half
being careful not to let it boil. Add cheese, stirring until melted. Just
before serving add parsley. Garnish with diced tomatoes and jalapenos, if
desired.