3 c. beef broth
3 carrots, pared and chopped
3 stalks celery, chopped
1/3 c. chopped onion
3 tbsp. shortening
3 tbsp. all-purpose flour
3 c. milk
1/2 c. finely shredded Cheddar cheese

Combine broth, carrots, celery and onion in saucepan. Bring to a boil; reduce heat and simmer covered for 30 minutes or until vegetables are very tender. Strain, reserve broth and vegetables separately.

Melt shortening in saucepan. Blend in flour and cook until mixture bubbles, stirring constantly. Add milk gradually while stirring. Bring rapidly to boiling; boil and stir for 1 to 2 minutes. Combine reserved broth and white sauce. Simmer covered for about 20 minutes. When ready to serve, stir cheese into hot soup and garnish with reserved cooked vegetables.