Ingredients:
1 cup grated carrots
1/2 cup grated celery
5 cups soup stock
3 tablespoons chopped onions
1 tablespoon butter
1/2 cup flour
2 1/2 cups low-fat milk
2 cups sharp cheddar cheese
Directions:
Cook carrots, celery and stock until carrots are tender.
Saute onions in butter.
Slowly add flour to make a roux.
Slowly add milk to make a thick sauce.
Reduce heat- do not boil.
Slowly add stock/vegi mixture.
5-10 minutes before serving add in cheddar cheese and stir until melted.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.