5 # GROUND BEEF

6 & 1/2 CUPS CHOPPED ONION

6 & 1/2 CUPS SHREDDED CARROTS

6 & 1/2 CUPS DICED CELERY

¾ CUP DRIED BASIL

¾ CUP DRIED PARSLEY

2 & ½ CUPS MARGARINE, DIVIDED

7 & ½ QTS CHICKEN BROTH

8 QTS POTATOES, PEELED AND DICED

2 & 1/2 CUPS FLOUR

5 # PROCESSED AMERICAN CHEESE, CUBED

4 QTS MILK

2 TBS SALT

2 TBS PEPPER

2 & ½ CUPS SOUR CREAM

IN LARGE SOUP POT, BROWN BEEF, DRAIN AND SET ASIDE. IN SAME POT, SAUTE ONIONS, CARROTS, CELERY, BASIL AND PARSLEY IN 2 TSB MARGARAINE UNTIL VEGETABLES ARE TENDER, ABOUT 10 MINUTES. ADD BROTH, POTATOES, AND BEEF. BRING TO BOIL. REDUCE HEAT, COVER AND SIMMER 10 MINUTES. MEANWHILE, IN SMALL SAUCEPAN, MELT REMAINING MARGARINE. ADD FLOUR, COOK AND STIR FOR 3-5 MINUTES. ADD TO SOUP. BRING TO BOIL. COOK AND STIR FOR 2 MINUTES. ADD CHEESE, MILK, AND PEPPER. COOK AND STIR UNTIL CHEESE MELTS. REMOVE FROM HEAT AND STIR IN SOUR CREAM. SERVE.

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