Saute onions and celery in butter until soft. Stir in flour, mustard and Worcestershire sauce. Cook, stirring every 2 minutes or until vegetables are evenly coated and mixture is bubbly. Stir in broth, carrots and potatoes. Bring to a boil. Lower heat cover, simmer, stirring occasionally, for 25 minutes or until potatoes are tender. Add milk. Cook over medium heat until almost boiling, Do not boil! Reduce heat to low; stir in cheese until melted. Add pepper and salt, if you wish.
Yield: 4-6 servings
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana