1/2 clove garlic
2 tbsp. minced onion
1/2 c. finely shredded carrots
1/2 c. finely chopped celery
1/4 c. butter
1 tsp. salt (to taste)
3 tbsp. flour
2 c. milk
2 c. chicken broth (canned or made from scratch)
1/2 lb. med. or sharp Cheddar cheese, shredded
Dash of Tabasco

Saute garlic and onion in butter over low heat until tender. Add chicken broth, carrots and celery and cook until just tender-crisp. Blend flour into milk; add to chicken broth and cook, stirring, until slightly thickened. Stir in cheese. Add salt and Tabasco to taste.