6 tbsp. butter
3/4 c. minced onion
3 c. sharp Cheddar cheese
3/4 c. minced carrots
1/2 c. minced celery
4 tbsp. flour
1/4 c. chopped parsley
1/8 tsp. white pepper
1/2 tsp. paprika
pinch of red pepper
dill to taste
4 1/2 c. chicken broth
1 c. heavy cream
2 tbsp. sherry

In a 3-quart saucepan, melt butter and sauté carrots, onions and celery for 8 to 10 minutes. Sprinkle in flour and seasonings; blend well. Add chicken broth; stir until thick and smooth. Reduce heat to simmer. Add cream, sherry and cheese. Stir until cheese melts. Serve garnished with chopped parsley or chives.