Cream of Celery Soup

Ingredients:

4 cups chopped onion

3 1/3 cups water

6 celery ribs, chopped

4 teaspoons beef bouillon granules

1 1/2 teaspoons salt

1/2 teaspoon crushed black pepper

1/2 cup all-purpose flour

1 cup milk

1 cup (4 ounces) shredded Mexican cheese blend

Directions:

In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese and stir until melted.