Macaroni and Cheese Soup


1 qt. milk
1 1/2 c. shredded American cheese
2 tbs. granulated chicken base
white pepper
1/2 c. EACH: butter; finely diced, peeled carrots; diced celery
3/4 c. finely diced onion
2 1/2 c. cooked elbow macaroni OR small shells
1/2 c. EACH: canned corn, frozen peas

In top of double boiler, combine milk and cheese.
Scald over simmering water.
Add chicken base and white pepper. Whisk to blend.

Melt butter in saucepan. Add carrots, celery and onion.
Saute' until onion is tender. Add to mixture in double boiler.
Cover and steep without heat 30 min.
(Soup should remain in double boiler).
About 10 min. before serving, add cooked macaroni,
corn and peas. Heat through. Serves 6.