Cheese Soup

Ingredients:

1 large onion diced 1 cup chopped celery 1/4 cups margarine 1/4 cup flour 3/4 teaspoon dried mustard 2 teaspoons worcestershire sauce 2 cups chicken broth 2 medium sized carrots, chopped 2 large potatoes cubed 3 cups milk 3 cups shredded cheddar cheese 1/4 teaspoon pepper 1/4 teaspoon salt

Directions: Saute onion and celery 3 minutes. Add flour, mustard and worcestershire sauce, cook 2 minutes, stirring constantly. Stir in chicken broth, carrots and potatoes. Bring to a boil, lower heat. Cover and simmer for 25 minutes or until vegetables are tender. Stir often during this time. Add milk, cook on medium heat until almost boiling. Turn heat off and let set a minute. Then stir in cheese until melted. Salt and pepper to taste. This is a favorite of ours on Christmas Eve. It is good served with french bread and appetizers. The trick to getting the vegetables to cook through is to cut them very small. I do stir them quite a bit while they are cooking as they tend to stick to the bottom of the pan. You can add a little extra water if you think it needs it. I also like to have the heat turned off when I am adding the cheese as this keeps the cheese from curdling. If you have any questions you can e-mail me at:

woozy1@geocities.com

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