1/3 c. carrots, grated
1/3 c. celery, chopped
2 tbsp. onion, chopped
3 tbsp. butter
1/4 c. flour
2 c. milk
1 (14 oz.) can chicken broth
1 1/4 c. cheese, shredded
Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts.
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