1 c. melted butter
6 1/2 tbsp. flour
1/2 c. minced celery
1/2 c. minced carrot
1/2 c. minced onion
4 1/2 c. milk
1 tsp. white pepper
2 chicken bouillon cubes, crushed
2 c. wine
2 3/4 c. shredded sharp Cheddar cheese

Blend butter and flour in large heavy soup pot. Add minced vegetables. Stir in milk gradually. Cook until thickened, stirring constantly. Add remaining ingredients. Simmer for 15 minutes, stirring frequently. Serves 8.