1 c. shredded carrots
1 stalk celery, chopped fine
1/4 c. onion, chopped
4 tbsp. butter
1/4 c. flour
2 c. milk or Half and Half
1 (13 oz.) can College Inn chicken broth
1 1/2 c. chicken meat, cooked and chopped
1 tbsp. dry white wine (Vermouth)
1/2 tsp. Worcestershire sauce
1 c. sharp cheese, shredded, 4 oz.

In large saucepan cook carrots, celery and onion in butter until tender, not brown. Blend in flour. Add milk and broth gradually, stirring until slightly thickened. Add chicken and wine and Worcestershire sauce. Do not overboil. Add cheese just before serving, stirring until melted. Serves 4 to 5.