4 tbsp. (1/2 stick) butter
4 tbsp. flour
1 1/2 qts. milk, room temperature
2 c. chicken stock
2 c. grated Cheddar cheese
1/3 c. diced onions
1/3 c. diced celery
1/3 c. diced carrots
1/4 tsp. minced garlic
Salt and freshly ground pepper
2 tbsp. sherry

In 4 quart saucepan, melt 3 tablespoons butter. Add flour and stir to make roux. Remove from heat; add milk and stir with wire whisk until creamy. Return to medium heat and add chicken stock and cheese. Let simmer for 15 minutes, stirring occasionally. Meanwhile in 10 inch skillet, saute onions, celery, carrots, and garlic in remaining butter until onions and celery are soft but not brown, about 5 to 10 minutes. Strain soup and return to saucepan. Add vegetable and mix well. Season with salt and pepper to taste. Just before serving, stir in sherry.