2 qt. water
3 c. thin sliced carrots
1/4 c. chicken soup base
1/2 c. chopped onion
3 c. thin sliced celery

CHEESE SAUCE:

1 c. butter
1 1/4 c. flour
1 1/2 qt. scalded milk
1/4 c. dijon mustard
1 lb. shredded mild cheddar cheese
1 lb. shredded Swiss cheese
1 lb. sliced American cheese

Combine first 5 ingredients, cook covered 10 to 12 minutes until partially tender. In another pot, make a cheese sauce by melting butter, add flour, cook 10 minutes on medium heat. Turn off heat, add hot milk, stir briskly until smooth. Add cheese and mustard, cook until melted, add vegetable mixture, salt and pepper to taste. Makes one gallon.