2 tbsp. canola oil
1/2 c. grated carrot
1/2 c. chopped celery (fine)
1/2 c. chopped onion (fine)
1/2 c. chopped green pepper (fine)
1/4 c. flour
2 c. beef broth
2 c. chicken broth
3 c. shredded Old English cheese
2 c. milk
2 tbsp. dry sherry
2 1/2 oz. olives (opt.)
Fresh parsley

Saute vegetables in canola oil until tender but still crisp. Do not brown. Blend in flour then gradually add broth. Cook over low heat until mixture thickens and boils. Cook for 5 minutes. Add the cheese and stir until melted. Stir in the milk, sherry and olives. Season to taste with pepper. Serve garnished with fresh parsley. Simmer 10 minutes.