Categories: Cheese/eggs, Soups/stews, Canadian 
      Yield: 6 servings 
  
      2 tb (25 mL) Butter 
    1/4 c  (50 mL) Onion, finely 
           -chopped 
    1/4 c  (50 mL) Carrot, finely 
           -chopped 
    1/4 c  (50 mL) Celery, finely 
           -chopped 
      2 tb (25 mL) Flour 
    1/4 ts (1 mL) Dry Mustard 
      1 pn Nutmeg 
      1 pn Pepper 
      3 c  (750 mL) Chicken Stock 
  1 1/2 c  (375 mL) Light Cream 
      1 c  (250 mL) Milk or Beer 
  1 1/2 c  (375 mL) Cheddar Cheese, 
           -shredded 
      1 ds Worcestershire Sauce 
  
  Salt 
   
  In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 
  5 minutes or until tender; do not brown.  Stir in flour, mustard, nutmeg 
  and pepper; cook for 2 to 3 minutes. 
   
  Stir in chicken stock; simmer for about 20 minutes or until vegetables are 
  tender.  If desired, puree until smooth in blender or food processor. 
  (Note:  this is where the hand blender comes in REAL handy-- Grin!) 
   
  Add cream and milk or beer and bring almost to a boil.  Add cheese; heat 
  until just melted, stirring constantly.  Add Worcestershire and a little 
  salt. 
   
  Makes 6 servings. 
   
  Posted by Marge Clark. Courtesy of Fred Peters.