1 c. shredded carrots
2/3 c. thinly sliced onion
2 1/2 c. water
3 c. milk
Salt and pepper
1 c. thinly sliced celery
2 1/2 tbsp. chicken soup base
1/3 c. flour
1 lb. sharp natural Cheddar cheese, shredded

Place carrots, celery, onion, soup base and water in pan and simmer, covered, 10 to 12 minutes or until tender. Blend flour and 1/2 of milk and add to vegetable mixture, stirring well. Add remaining milk and cook until thickened, about 15 minutes. Add cheese and stir just until melted. Season with salt and pepper. 4 to 6 servings.