Broccoli and Cheese Soup

1 large onion, diced

1 c. carrots, diced

1 c. frozen peas

2-3 c. broccoli, c hopped

6 bouillon cubes

 

Roux:

8 oz. Cheez Whiz

¼ c. canola oil

¾ c. flour

3 c. water

 Boil onion, carrots, peas, and broccoli in 1 ½ c. water until tender.  (Do not drain water.) Add 6 bouillon cubes to tender vegetables and stir.  Set aside.

 In a separate pot, make the roux.  Put oil in and heat until hot.  Add the flour and stir (be careful not to burn).  Slowly stir in water with wire whisk.  It will be a thick consistency now. Add 8 ounces of Cheez Whiz and mix thoroughly.  Combine both vegetable and roux pots together; stir until heated.