Chardonnay And White Cheddar Soup

• 1/4 C Butter
• 3 C Onions, diced
• 3 C Celery, diced
• 3 C carrots, diced
• 1 C green pepper, diced
• 2 1/2 quarts water
• 1 container Minor's Bechamel Sauce concentrate
• 1/3 C Minor's chicken base
• 1 tsp. dry mustard
• 1/4 tsp. ground white pepper
• 1 quart hot half and half
• 1 lb. grated NY sharp cheddar cheese
• 1/2 C chardonnay

1. In a 12 quart sauce pot, melt butter over MH heat; add onions, celery, carrots and peppers, saute 3 - 4 minutes.
2. Add water, bechamel sauce concentrate, chicken base, mustard and pepper; mix well. Heat to boiling over medium high heat, stirring constantly. Reduce heat.
3. Add cream and cheese, mixing until cheese is melted.
4. Add wine, mix well and serve.

butter, onions, celery, carrots, green pepper, water, bechamel sauce, base, dry mustard, ground white pepper, cheddar cheese, chardonnay

Taken from www.epicurious.com/recipes/member/views/chardonnay-and-white-cheddar-soup-52567971 (may not work)