Title: Duchess Soup
Categories: Soup Vegetable Canadian
Yield: 10 Servings

1/3	c	Butter
1	c	Each finely chopped carrots-
		And celery
1		Onion finely chopped
3/4	c	All purpose flour
4	c	Each milk & chicken stock
1	lb	Old cheddar cheese, cubed
		Chopped fresh parsley

In large saucepan, melt butter over medium heat; cook carrots, celery and onion, stirring often, for 5 minutes or until softened. Sprinkle with flour; stir until blended. Pour in milk and stock; bring to a boil, whisking often. Reduce heat to medium-low; cook, stirring for 10 to 15 minutes or until thickened. Stir in cheese until melted. Serve garnished with parsley. Makes 10 servings. Source: Canadian Living Magazine. Oct. 96 Issue Typed in MMF by Cindy Hartlin. Aug. 27, 1996. From: Cindy J Hartlin

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