1/2 c. shredded carrots
1/2 c. chopped celery
3/4 c. boiling water
1/4 c. chopped onion
3 tbsp. butter
1/4 c. flour
1 (113 1/2 oz.) can chicken broth
1 1/2 c. shredded sharp American cheese
2 c. milk

Cook carrots and celery in boiling water. Do not drain. Cook onion in butter until tender. Stir in flour. Gradually add milk, cook and stir until thick. Add broth, cheese, vegetables with cooking liquid. Stir over low heat until cheese melts. Makes 6 servings.