4 tbsp. butter
3 tbsp. minced onion
3 tbsp. minced carrot
3 tbsp. minced celery
1/2 c. flour
1/2 tsp. dry mustard
3 c. chicken broth
2 c. milk, scalded
10 oz. sharp Cheddar cheese, grated
1 c. half and half or whipping cream, warmed

GARNISHES:

Bacon bits
Slivers of red or green pepper
Toasted sliced almonds

1. Melt butter in 3 quart saucepan. Saute onion, carrot and celery over low heat until soft but not brown.

2. Sprinkle flour and dry mustard over veggies, stirring until blended. Cook 3-4 minutes.

3. Stir in broth and scalded milk. Cook, stirring constantly, until mixture has thickened. Add cheese and stir until melted. Add warm half and half or cream.

4. To serve, ladle into soup bowls and garnish with your choice.

Makes 4-6 servings.