Ingredients:
- 3 T. butter
- 2 carrots, peeled and chopped
- 1 onion, chopped
- ½ c. finely chopped celery
- ¼ c. flour
- ½ tsp salt
- 1/8 tsp pepper
- 1 qt. chicken broth
- ½ lb cheddar cheese, grated
- 2 c. milk
- 1 tsp. parsley
Directions:
Melt butter and sauté carrots, onions and celery until tender. Add flour, salt and pepper and stir. Gradually stir in chicken broth. Stir in cheese. When melted add milk. Heat but do not boil after adding milk. Sprinkle parsley on top.
From: The Practical Produce Cookbook