Cheddar Cheese Soup

• 1 large onion, thinly sliced
• 1 c. chopped celery
• 1/4 c. butter
• 1/4 c. flour
• 3/4 tsp. dry mustard
• 2 tsp. Worcestershire sauce
• 2 c. chicken broth
• 1 c. chopped carrots
• 3 c. pared and cubed potatoes
• 3 c. milk
• 3 c. shredded sharp Cheddar cheese
• 1/4 tsp. pepper
• salt (optional)

1. Saute onion and celery in butter in kettle 3 minutes or until soft.
2. Stir in flour, mustard and Worcestershire sauce.
3. Cook, stirring 2 minutes.
4. Stir in broth, carrots and potatoes.
5. Bring to boil.
6. Lower heat.
7. Cover and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
8. Add milk.
9. Cook over medium heat until almost boiling.
10. Do not boil.
11. Reduce heat to low.
12. Stir in cheese until melted.
13. Add pepper and salt, if you wish.
14. Garnish with extra cheese.

onion, celery, butter, flour, dry mustard, worcestershire sauce, chicken broth, carrots, potatoes, milk, shredded sharp cheddar cheese, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260537 (may not work)