Cheddar Cheese Soup - cooking recipe

Ingredients

1 large onion, thinly sliced
1 c. chopped celery
1/2 stick butter or margarine
1/4 c. all-purpose flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 c. chicken broth
2 medium-size carrots, chopped (1 c.)
2 large potatoes, pared and cubed (about 3 c.)
3 c. milk
3 c. shredded sharp Cheddar cheese (12 oz.)
1/4 tsp. pepper
salt to taste

Preparation

Saute onion and celery in butter three minutes or until soft. Stir in flour, mustard and Worcestershire sauce.
Cook for two minutes, stirring constantly, until vegetables are coated evenly and mixture is bubbly.
Stir in broth, carrots and potatoes. Bring to boil.
Lower heat.
Cover and allow to simmer for 25 minutes or until potatoes and carrots are tender.
Add milk.
Cook over medium heat until almost boiling (do not boil).
Reduce heat to low.
Stir in cheese until melted.
Add salt and pepper.
Makes ten servings.