3 tbsp butter
2 carrots — grated
1/2 c celery — diced
1 lg onion — minced
1 sm parsnip — peeled & grated
2 c Ontario mild cheddar cheese* — grated
2 tbsp butter
4 tbsp flour
4 c consomme
2 c milk
salt and pepper
Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and add to vegetables and consomme. Stir together until creamy and continue cooking over low heat for about 5- 8 minutes. Add grated cheese (*up to 3 cups). Stir until melted. Then, gradually add cold milk. Continue to cook for another 10 minutes. Do not boil after cheese is added. Season to taste with salt and papper, add a big handful of chopped parsley and serve.