1 med. yellow onion, peeled and finely minced
2 med. carrots, peeled and finely grated
5 tbsp. butter
Pinch crumbled rosemary
2 c. any combination of milk and cream
2 c. chicken stock or broth
1 1/2 to 2 c. coarsely grated sharp Cheddar cheese
Salt and pepper
Minced fresh parsley, scallion or chives (optional)

(Milk, evaporated milk, light cream, heavy cream, half and half, etc.)

Stir-fry the onion and carrot in the butter over moderate heat for about 10 minutes, until limp and lightly browned. Blend in the rosemary, then reduce heat to low, cover and steam for 10 minutes, or until carrot is tender. Blend in the flour.

Combine the milk and stock mixtures and add to pan; heat, stirring constantly, until thickened and smooth - about 5 minutes. Turn the heat to its lowest point and allow the soup to mellow, about 10 minutes to eliminate any floury taste. Remove soup from heat, add cheese, stir until melted.

Season to taste with salt and pepper. Serve garnished with parsley, scallions or chives. Extra soup can be frozen for up to 4 months. Reheat on conventional stove.