2 med. carrots, chopped
2 stalks celery, chopped
1 sm. onion, chopped
1/2 c. water
2 tbsp. butter
1/4 c. milk
1 1/2 c. cut up cheese

Bring water to boil. Add chopped vegetables, cover and cook until tender. Do not drain. In a separate saucepan, melt butter over low heat. Add flour and stir until thick. Add cheese and cooked vegetables. Cook over low heat until cheese melts. Serve hot. Serves 6.