Cheddar Cheese Soup



INGREDIENTS:

1 large onion

1 cup chopped celery

1/4 cup butter or margarine

1/4 cup all purpose flour

3/4 teaspoon dry mustard

2 teaspoons Worcestershire sauce

2 cups chicken broth

2 medium carrots, chopped (1 cup)

2 large potatoes, pared & cubed (3 c.)

3 cups milk

3 cups shredded sharp cheddar cheese

(12 ounces)

1/4 teaspoon pepper

salt (optional)

1/2 pound kielbasa sausage (optional)

DIRECTIONS:

1. Sauté onion and celery in butter in kettle 3 minutes or
until soft. Stir in flour, mustard and Worcestershire sauce.
Cook, stirring, 2 minutes or until vegetables are evenly
coated and mixture is bubbly. Stir in broth, carrots, and
potatoes. Optional: add kielbasa sausage cut into 1/4" slices,
if you wish. Bring to boiling. Lower heat; cover; simmer,
stirring occasionally, 25 minutes or until potatoes and
carrots are tender. Add milk. Cook over medium heat until
ALMOST boiling; do not boil. Reduce heat to low; stir in
cheese until melted. Add pepper and salt, if you wish. Ladle
into soup tureen or heated soup bowls. Garnish with extra
cheese.



Cheddar Cheese Soup