VELVET CHEESE SOUP

¼ # Butter

½ c grated Carrot

½ c chopped Onion

½ c chopped Celery

1/3 c Flour

4 c Chicken Broth

2 c Milk

3 cups Cheddar (12oz)

2 tsp Dijon style mustard

1 tsp Worcestershire

In a large soup pot, melt butter. Sauté carrots, onions, and celery until soft, but not brown 10-15 minutes. Add flour. Cook and stir until blended. Slowly add chicken broth, stirring until mixture comes to a boil, and thickens. Whiz (puree). Stir in milk, grated cheese, mustard and Worcestershire.

Simmer over low heat until soup is hot and cheese is melted. (If soup is not thick enough, add a few potato buds). Cover and let sit.

For cheesy herb soup, add a tsp thyme, tarragon, or oregano to the sautéing vegetables. I always do. You can add any kind of left over cheese, but the larger amount should be cheddar.

8 servings.