1 c. canned chicken broth
2 c. milk
2 tbsp. vegetable oil
1/4 c. diced onion
1/4 c. diced carrot
1/4 c. diced green bell pepper
1/4 c. diced celery, including the leafy tops
1 tbsp. whole wheat flour
1/2 c. nonfat dry milk
1 1/2 c. (6 oz.) grated sharp cheddar
2 tsp. prepared mustard
4 tbsp. toasted slivered almonds

In two small saucepans, warm the broth and the milk separately until hot; keep warm over low heat. In a large saucepan, warm the oil over moderate heat. Add the onion and saute, stirring, for 30 seconds, or until barely softened. Add the carrots and saute, stirring, for 1 minute. Add the bell pepper and celery and saute for 2 minutes longer.

Sprinkle the flour and the dry milk over the vegetables. Cook, stirring, for 10 seconds. Pour in the hot broth and whip until smooth. Whisk in the hot milk. Add the cheese gradually, whisking until the cheese is completely melted. Whisk in the mustard. To serve, divide the soup evenly among 4 bowls. Sprinkle each serving with 1 tablespoon of the almonds. Serves 4.