2 tb (25 mL) Butter
1/4 c (50 mL) Onion, finely
-chopped 1/4 c (50 mL) Carrot, finely
-chopped 1/4 c (50 mL) Celery, finely
-chopped 2 tb (25 mL) Flour
1/4 ts (1 mL) Dry Mustard
1 pn Nutmeg
1 pn Pepper
3 c (750 mL) Chicken Stock
1 1/2 c (375 mL) Light Cream
1 c (250 mL) Milk or Beer
1 1/2 c (375 mL) Cheddar Cheese,
-shredded 1 ds Worcestershire Sauce
Salt In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg
and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy– Grin!) Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt. Makes 6 servings. Posted by Marge Clark. Courtesy of Fred Peters.