Cheddar Cheese Soup - cooking recipe

Ingredients

1 large onion, minced
1/4 c. margarine
1/4 c. all-purpose flour
3/4 tsp. dry mustard
2 tsp. Worcestershire sauce
2 c. chicken broth*
1 medium carrot, thinly sliced
3 large potatoes, pared and cubed
1 tall can evaporated milk
1 can water (1 1/2 c.)
3 c. shredded Cheddar cheese
salt and pepper to taste

Preparation

Saute onion in margarine 3 minutes or until soft.
Stir in flour, mustard and Worcestershire sauce.
Cook, stirring, 2 minutes.
Stir in broth, carrots and potatoes.
Bring to boiling. Lower heat; cover and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
Add evaporated milk and water.
Cook over medium heat until almost boiling.
Do not boil.
Reduce heat to low; stir in cheese until melted.
Add salt and pepper to taste.