1 tbsp. butter
1/4 c. diced onion
2 tbsp each diced celery and carrot
2 tsp. all-purpose flour
1 packet instant chicken broth and seasoning mix, dissolved in 3/4 c. hot water
1 c. skim milk, at room temperature
4 oz. sharp Cheddar cheese, shredded
Dash pepper

In small saucepan heat butter until bubbly and hot; add vegetables and saute, stirring frequently, until tender. Sprinkle flour over vegetables and stir quickly to combine; gradually stir in dissolved broth mix and cook, stirring constantly, until mixture is smooth and thickened. Stir in milk and cook, stirring occasionally, until thoroughly heated (do not boil). Add cheese and cook over low heat, stirring constantly, until cheese is melted; season with pepper and serve immediately.