Title: Duchess soup
 Categories: Soups, Vegetables, 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