Ham-Cheese Soup

Makes 2 1/2 quarts, or 6 to 8 servings.

Ingredients:

1 medium onion, chopped
1/2 cup chopped celery
3 tablespoons butter or margarine
1/4 cup flour
3/4 teaspoon dry mustard
2 bouillon cubes
6 cups milk
2 cups (1/2 pound) shredded process American cheese
1 box frozen mixed vegetables, cooked
1 teaspoon Worcestershire
1 to 1 1/2 cups finely diced ham
Chopped parsely
Chopped pimiento

Directions:
Cook onion and celery in the butter about 8 minutes, do not brown. Blend in flour and mustard. Dissolve bouillon cubes in 2 cups of hot water. Gradually add to first mixture and cook, stirring, until thickened. Then cook 3 minutes longer. Add milk and heat just to boiling. Add cheese and stir until melted. Stir in remaining ingredients, except last 2, and heat. Sprinkle with parsley and pimiento.