1 c. shredded carrot
1/4 c. chopped onion
4 tbsp. butter
1/4 c. all-purpose flour
2 c. milk
1 (13 3/4 oz.) can chicken broth (1 3/4 c.)
1 c. diced, cooked chicken
1 tbsp. dry white wine
1/2 tsp. celery seed
1/2 tsp. Worcestershire sauce
1 c. (4 oz.) shredded sharp cheese

In large saucepan, cook carrot and onion in butter until tender but not brown. Blend in flour; add milk and chicken broth. Cook and stir until thickened and bubbly. Stir in chicken, wine, celery seed and Worcestershire sauce. Heat through. Add cheese; stir until melted. Garnish with snipped chives. Makes 4 to 5 servings. Recipe can be doubled.