Soup/Cheese
| A: | 6T butter |
| 1 onion, chopped | |
| 2 carrots, chopped | |
| 2 stalks celery, chopped | |
| B: | 1/4C flour |
| C: | 4C chicken stock |
| D: | 10oz grated cheddar cheese |
| 3/4C half-and-half | |
| 4T dry white wine | |
| 1t dry mustard | |
| 1. | Saute (A) in soup pot until celery is translucent. |
| 2. | Add (B), stir to incorporate. |
| 3. | Add (C), bring to a boil, whisking constantly. |
| 4. | Simmer to reduce 20-30 minutes until thickened. Puree. |
| 5. | Add (D) and stir to incorporate over low heat. |
Servings: 4