• 1/2 cup each, carrots, celery, onion, chopped
• 1 cup chicken broth
• 2 cups milk
• 2 tbsp butter
• 1/4 cup flour
• 1/4 tsp Mediterranean Sea Salt
• 1 1/2 cup American cheese, shredded

Cook vegetables in butter slowly in covered saucepan.

1. Stir in flour.
2. Add broth and sea salt.
3. Cook and stir until thick and bubbly.
4. Stir in milk and cheese, cook until cheese melts and soup is heated through.
5. DO NOT BOIL.

Makes 4-6 servings