1/2 c. grated carrots
1/2 c. finely chopped celery
1/2 c. finely chopped onion
3 c. grated sharp Cheddar cheese
5 tbsp. butter
4 tbsp. flour
5 c. chicken stock
1 c. light cream
Dash of Tabasco
Salt and pepper to taste
Chopped fresh parsley to garnish
1 1/2 c. cooked rice or potatoes

Combine all vegetables in a soup pot with butter and cover and cook gently for 5-8 minutes over medium heat until tender but not browned. Add flour and stir well and cook another 4 minutes. Add chicken stock and bring to a boil and cook until slightly thickened. Add cream and cheese and melt and blend together. Season with salt, pepper and Tabasco sauce. Stir in cooked rice or potatoes, heat well and serve garnished with chopped parsley.