1 c. chopped carrots
1 c. chopped celery
1/2 c. chopped scallions
1 med. onion, finely chopped
1/4 lb. butter
3/4 c. flour
4 c. milk
4 c. chicken bouillon broth
1 lb. grated sharp cheddar cheese
1 tbsp. prepared mustard
Salt to taste
White pepper to taste
Cayenne pepper to taste

In a 2 quart saucepan, boil carrots and celery for 20 minutes in 2 cups salted water. Add scallions last 5 minutes. Set the vegetables and their liquid aside.

In a Dutch oven, cook onion in butter until wilted, about 2 minutes. Blend in flour. In another saucepan, combine milk and chicken broth and bring to boiling. Pour milk and broth slowly into Dutch oven, whisking constantly until blended and smooth. Add grated cheese, vegetables, liquid and mustard. Add salt and peppers to taste. Continue cooking, whisking continuously until cheese is melted and the soup is well blended. Bring to a boil. Serves 10.