Ingredients:

1/4 cup butter
2 tblsps. minced onions
1 cup thinly sliced carrots
3/4 cup finely chopped celery
1 cup water
1/4 cup flour
3 cups milk
2 cups shredded American type cheese (1/2 lb.)
finely minced parsley
toasted bread crumbs

Directions: Melt butter in a heavy saucepan, add onion and cook until transparent but not brown. Add carrots and celery, pour in water. Cover and simmer gently until vegetables are tender, about 15 minutes. Combine flour with 1 cup milk and stir into vegetable mixture, stirring constantly until smooth and thickened. Add cheese and stir over low heat until melted. Gradually add remaining milk, stirring briskly. Heat only to serving temperature. Serve in warm bowls with a garnish of minced parsley and toasted bread cubes. Serves 6