2 c. shredded cheddar cheese
3 tbsp. butter
3 scallions (including some of the green parts), chopped
1 sm. onion, chopped
3 tbsp. flour
1 rib celery, chopped
1/3 tsp. grated nutmeg
1/8 tsp. pepper
2 c. chicken broth
1 qt. milk
Salt
Worcestershire sauce

In a large pot melt butter, add the scallions, onion and celery. Cook until the onions soften. Sift in flour, nutmeg and pepper. Cook for 2 or 3 minutes longer. Gradually stir in broth, bring mixture to boil, cover and reduce heat, simmer for 5 minutes. Cool the mixture slightly then strain into a bowl and return it to pan. Add milk and bring soup just to a boil; gradually add cheese, stirring to melt each batch before adding more. Return soup to pan. Boil, stirring often. Taste seasoning, add salt and Worcestershire sauce.