Ingredients

1 Cup shredded carrot
1/2 Cup sliced celery
2 Cup water
1/2 Cup chopped onions
1/2 Cup butter
1 Cup flour
4 Cup chicken broth
4 Cup milk
1 15-ounce jar processed cheese
1 Teaspoon dry mustard
1/4 Teaspoon cayenne pepper

Instructions

Cook carrot and celery in water. Save liquid and set aside. Saute onions in butter. Stir in flour to make a roux. Gradually add chicken broth, milk and cheese. Combine with carrot and celery mixture and add the dry mustard and pepper. Bring to a boil, stirring constantly, and serve.

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