Cream Of Port Wine Soup - cooking recipe

Ingredients

4 tablespoons butter
2 medium carrots, shredded
2 stalks celery, finely chopped
1/3 cup flour
3 cups chicken stock
2 cups milk
10 ounces port wine cheese
1 teaspoon Worcestershire sauce
fresh ground black pepper

Preparation

Melt butter in medium stockpot, saute carrots and celery 3 to 5 minutes on medium heat.
Whisk in the flour and then the chicken stock.
Whisk to smooth consistency.
Stir in the milk.
Whisk in the cheese to melt thoroughly.
Add Worcestershire sauce and pepper.