2 tbsp. butter
1/4 c. finely chopped onion
1/4 c. finely chopped carrot
1/4 c. finely chopped celery
2 tbsp. all-purpose flour
1/4 tsp. dry mustard
Pinch each of nutmeg and pepper
3 c. chicken stock
1 1/2 c. light cream
1 c. milk
1 1/2 c. shredded cheddar cheese
Dash Worcestershire sauce
Salt to taste

In heavy saucepan, melt butter. Saute onion, carrot and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2-3 minutes.

Stir in chicken stock; simmer for about 20 minutes until vegetable are tender. If desired, puree until smooth in blender or food processor. Add cream and milk and bring almost to a boil. Add cheese; heat just until melted, stirring constantly. Add Worcestershire and a little salt. Serves 6.