1/2 c. finely chopped carrots
1/2 c. finely chopped celery

Cook covered in boiling salted water to just cover until tender crisp. Drain and set aside.

In top of double boiler saute 2 tablespoons minced onion in 1/4 cup butter. Place double boiler top over boiling water and blend in 3 tablespoons flour, 2 cups scalded milk and 2 cups canned chicken broth and stir until thickened. Stir in 1/2 pound processed cheddar cheese, shredded until melted. Add celery and carrots and cook for 10 minutes. Serve topped with croutons.