2 med. carrots, shredded (1 c.)
1 med. onion, chopped (1/2 c.)
1/2 c. butter
1/4 c. all-purpose flour
2 c. milk
2 c. chicken broth
1 (6 1/2 or 7 oz.) can tuna, drained and flaked
1/2 tsp. celery seed
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 c. shredded American cheese (4 oz.)
Snipped chives

In 3 quart saucepan cook carrots and onion in butter until onion is tender but not brown. Blend in flour. Add milk and chicken broth. Cook and stir until thickened and bubbly. Stir in tuna, celery seed, Worcestershire sauce and salt. Heat through. Add cheese - heat and stir until cheese is melted. Garnish with snipped chives. 4 servings.