English Cheddar Chowder (Cheese Soup) - cooking recipe

Ingredients

1 cup water
3 tablespoons carrots
3 tablespoons celery
3 tablespoons scallions (I substitute onion on occasion)
2 cups milk
2 cups chicken broth
4 tablespoons butter
1 small onion
6 tablespoons flour
8 ounces sharp cheddar cheese
1 teaspoon dry mustard
salt and pepper
1/4 teaspoon cayenne pepper

Preparation

Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later.
Finely chop the small onion.
In a large pan, melt the butter and saute the onion until wilted.
Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly.
Add the milk and vegetable mixture and bring to a boil.
Add the salt and pepper, dry mustard and cayenne pepper.
Grate the cheddar cheese and add the cheese to the mixture.
Stir until the cheese is melted and the soup is well blended.
Do not boil the soup after the cheese is added. You risk having the cheese separate.