1/2 c. grated carrots
1/4 c. finely chopped onions
1 c. boiling water
6 tbsp. chicken base or 12 cubes chicken bouillon
1/8 tsp. pepper
2 tbsp. Worcestershire sauce
3 qt. milk
1 1/4 sticks butter
1 1/2 c. flour
1 lb. Cheddar cheese, cubed

Dissolve chicken base or bouillon cube in boiling water. Add pepper, vegetables and Worcestershire sauce and simmer until vegetables are tender.

Meanwhile, heat 2 1/2 quarts milk, in a 5 quart or larger pot. Melt butter in skillet then blend in flour. Cook this mixture a few minutes, adding 2 cups cold milk and blending until smooth. Then add the flour mixture to hot milk and blend. Add cheese and blend until melted. Add chicken stock with vegetables and blend.