3/4 c. butter
6 tbsp. flour
3 c. milk
1 c. light cream
1 tsp. salt
2 c. grated American cheese
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped carrots
1 pt. clear chicken broth

Melt 1/2 cup butter and slowly add flour. Mix well, stirring constantly. Add milk, cream and salt slowly to make a rich sauce. Add cheese and stir until melted. Saute celery, pepper, onion and carrot in 1/4 cup butter to the crunchy stage. Add chicken broth and then combine with the cheese sauce. Heat over low heat.