3/4 c. flour
1/2 tsp. salt and pepper
4 c. scalded milk
1 lb. grated sharp Cheddar cheese
1 c. finely chopped carrots
1 c. finely chopped celery
1/2 tsp. cayenne power
2 tsp. mustard powder
4 c. chicken broth
1 lg. onion, chopped
1/2 c. unsalted butter

Combine carrots, celery and 1/4 cup water; microwave on High for 10 minutes. Set aside.

In soup pot, saute onions in butter until wilted. Blend in flour and slowly add milk and chicken broth, stirring constantly until well blended and smooth. Add cheese, celery and carrots with their liquid, mustard, salt, pepper and cayenne. Stir until cheese is melted and soup is well blended. Bring to a boil. Serves 10-12.