Cheddar Cheese Soup

1 large onion, chopped
1/2 cup celery, chopped
1/4 cup butter
1/4 cup flour
1/4 teaspoon dry mustard
2 teaspoons Worcestershire
2 cups chicken broth
2 medium carrots, chopped
2 large potatoes, cubed
2 cups milk
2-3 Cups shredded cheddar cheese
1/4 teaspoon white pepper

Saute onions and celery in butter until soft. Stir in flour, mustard and Worcestershire sauce. Cook, stirring every 2 minutes or until vegetables are evenly coated and mixture is bubbly. Stir in broth, carrots and potatoes. Bring to a boil. Lower heat cover, simmer, stirring occasionally, for 25 minutes or until potatoes 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.

Yield: 4-6 servings

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Cajun Country -- New Iberia, Louisiana