Cheese Soup - cooking recipe

Ingredients

1/2 c. carrots, finely chopped
1/2 c. green onions, finely chopped
1/4 c. celery, finely chopped
2 Tbsp. butter
1/4 c. flour
1 c. chicken broth
2 c. milk or light cream
1 1/2 c. Cheddar cheese, shredded

Preparation

Finely chop vegetables; food processor works well for this. Cook vegetables in butter in covered saucepan over low heat until tender.
Slowly stir in flour.
Gradually stir in broth.
Cook over low heat until thick and bubbly.
Slowly stir in milk, then add cheese gradually.
Continue to heat over low heat, stirring occasionally.
Do not let it boil!
Soup is ready when cheese has melted and soup is medium-hot.
Makes 4 to 6 servings.