5 tbsp. butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
4 tbsp. flour
4 cups warm chicken broth
3 cups lightly packed grated Cheddar cheese
2 cups milk
Salt, pepper
2 tbsp. dry sherry

Melt butter over low heat in three-quart saucepan. Add chopped vegetables and cook until tender but not browned. Sprinkle with flour and cook, stirring, for one minute. Gradually add chicken broth, stirring constantly.

Continue cooking over low heat, stirring, until soup boils and has thickened. Add grated cheese and stir until melted. Gradually add milk and cook until heated through. Stir in sherry and season with salt and pepper.