Isle of Wight Stilton Soup

• 1 cup onion, finely chopped
• 13 cup carrot, scraped and chopped
• 13 cup celery, finely chopped
• 1 small bay leaf, crushed
• 14 cup butter, melted
• 14 cup all-purpose flour
• 3 cups chicken broth
• 3 cups milk
• 12 lb Stilton cheese, crumbled (may use another blue cheese, but the taste will not be quite as good!)
• 1 teaspoon English mustard
• black pepper, freshly ground to taste
• crouton

1. Saute the onion, carrot, celery, and bay leaf in butter in a Dutch oven until the vegetables are tender.
2. Add the flour, stirring well.
3. Cook 1 minute, stirring constantly.
4. Gradually add the chicken broth and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
5. Add the cheese, mustard, and pepper.
6. Stir well to combine.
7. Reduce heat to low; cook, stirring constantly until the cheese melts.
8. Ladle soup into individual soup bowls.
9. Sprinkle with croutons.

onion, carrot, celery, bay leaf, butter, flour, chicken broth, milk, stilton cheese, english mustard, black pepper, crouton

Taken from www.food.com/recipe/isle-of-wight-stilton-soup-473972 (may not work)