2 c. water
1 c. minced carrots
1 c. minced celery
1/2 tsp. thyme
Salt to taste
1/4 c. minced onion
1/2 c. butter
1 c. flour
4 c. milk
4 c. chicken stock
1 lb. sharp cheddar cheese grated
Salt and freshly ground white pepper
1/4 c. minced fresh parsley
Cayenne pepper

In saucepan bring water to a boil, add carrots, celery, thyme, and salt to taste, simmer 15 minutes. In a kettle, saute onion in butter over moderate heat until softened, add flour. Whisk the soup over low heat for 5 minutes. Whisk in milk (add milk slowly) and stock, bring liquid to a simmer. Stirring, until thickened. Remove kettle from heat and stir in grated cheddar cheese, a little at a time, until cheese is melted. Add carrots and celery with cooking liquid, cayenne, salt and freshly ground white pepper to taste and heat soup over moderate heat, but do not boil. Add parsley, stir and continue to cook 2 to 3 minutes. Do not boil.