4 tbsp. butter
1/4 c. finely chopped onion
1/2 c. finely chopped green pepper
1/2 c. finely chopped carrot
5 tbsp. flour
Dash of pepper
3 (10 1/2 oz.) cans condensed chicken broth, undiluted
3 c. grated sharp natural cheddar cheese (3/4 lb.)
2 c. milk
1/4 c. croutons
Chopped parsley

In hot butter in 3-quart saucepan cook onion, green pepper and carrot 10 minutes, stirring occasionally. Remove from heat. Stir in flour and mix well. Cook 1 minute, stirring constantly. Add chicken broth to vegetable mixture. Bring to a boil, stirring constantly.

Gradually stir in cheese. Cook over medium heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil. Serve with croutons and sprinkle with the parsley. Makes 6-8 servings.