Duchess Soup - cooking recipe

Ingredients

2 carrots
1/2 bunch celery
1 medium onion
1 tablespoon butter (for saute)
2 cups milk
2 tablespoons butter (for roux)
2 tablespoons flour
1/2 lb cheddar cheese, shredded
1 gallon chicken stock

Preparation

Cut veggies into chunks and saute in the 1 tablespoon of butter.
In large soup pan, heat milk to a weak boil.
Thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour.
Blend in cheese, stirring constantly.
Add chicken broth and sauteed veggies.
Simmer 20 minutes.
Great served with French bread!