1/3 c. shredded carrots
2 tbsp. chopped onion
2 tbsp. butter
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 tsp. Worcestershire sauce
2 oz. sharp process American cheese, shredded (1/2 c.)

Cook carrots and onion in butter until almost tender. Stir in soup. Gradually add 1 cup water and the Worcestershire sauce, mixing until smooth. Heat to boiling; add cheese; stir until melted. Garnish with croutons. Serves two.