1/4 c. finely chopped onion
1/4 c. finely chopped carrot
1/4 c. finely chopped celery
2 tbsp. butter
1/3 c. all purpose flour
2 c. chicken broth
2 c. light cream
8 oz. sharp American cheese, shredded
Ground red pepper

In large saucepan, cook vegetables in butter until tender, but not brown. Stir flour into broth until smooth. Add broth and cream to vegetables. Cook and stir until thick and bubbly. Add cheese. Season with red pepper. Cook and stir until cheese is melted and soup is heated through. 8 servings as first course, 4 servings as a main course. If using as a side dish, add sandwiches to make a meal.