Cheese Soup

• 2 stalks celery, minced
• 2 carrots, peeled and minced
• 1 small onion, chopped
• 1 c. chopped, fresh cauliflower
• 1 c. finely chopped broccoli
• 1 small clove garlic, minced
• 1/2 c. butter
• 1/2 c. all-purpose flour
• 3 c. chicken broth
• salt to taste
• 1/2 tsp. freshly ground pepper
• 2 1/2 c. milk
• 2 c. grated Cheddar cheese
• 1 Tbsp. Worcestershire sauce
• 1/4 c. sliced almonds

1. Cook the celery, carrots, onion, cauliflower, broccoli and garlic in butter over medium heat for 6 minutes, stirring constantly.
2. Stir in flour.
3. Cook, stirring constantly, for 3 minutes.
4. Slowly add the broth, salt and pepper.
5. Simmer, covered, over very low heat for 20 minutes.
6. Add the milk, cheese and Worcestershire sauce.
7. Cook over low heat for 10 minutes.
8. Garnish with almonds.
9. Can be made ahead, refrigerate and reheated in a double boiler.
10. Serves 6.

stalks celery, carrots, onion, fresh cauliflower, broccoli, clove garlic, butter, allpurpose, chicken broth, salt, freshly ground pepper, milk, cheddar cheese, worcestershire sauce, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564280 (may not work)