1/2 c. finely chopped celery
1/2 c. grated or finely chopped carrots
1 c. boiling water
2 tbsp. chopped onion
1/4 c. butter
6 tbsp. flour
2 c. milk
2 c. chicken stock or bouillon
1/2 lb. sharp American cheese, grated

Simmer carrots and celery in boiling water until tender (15 minutes). Saute onion in butter in top of double boiler. Add flour to this mixture and blend well. Place over simmering water in double boiler. Add milk and chicken stock; cook until thickened, stirring constantly. Add cheese. Stir until blended. Add vegetables and water. Heat through. Top with parsley.