|Flour||1 Cup (16 tbs)|
|Warm milk||5 Cup (80 tbs)|
|Green pepper||1 Medium|
|Celery stalks||4 Large|
|Red pepper||1⁄4 Cup (4 tbs)|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Cheddar cheese||6 Ounce|
|Swiss cheese||6 Ounce|
|Cayenne pepper||1⁄8 Teaspoon|
|Garlic powder||1 Teaspoon|
|Sherry wine||1⁄4 Cup (4 tbs)|
1.In a double broiler, heat butter and stir in flour to make a reddish brown mixture.
2.Let the ingredients heat so that the color changes to cream from yellow.
3.Continue stirring while cooking.
Pour warm milk and let the mixture become thick.
4.Keep the cream sauce aside.
5.Chop tonions, celery, green pepper and cheese in small pieces.
6.In a pan,heat butter and put the vegetables in it and stir until soft.
7.Put the cheese in cream sauce and heat until the cheese melts.
8.M.ix the cream sauce with vegetables and put salt, pepper, cayenne powder.
9.Let the soup cook.
10.Put sherry in check for taste.