1 cup milk 2 cups (8 oz) shredded cheddar ¼ cup dry or cream sherry
ground nutmeg chopped parsley white pepper to taste
In a 3-quart saucepan over medium heat, melt butter. Add celery and carrot and cook stirring occasionally for 5 minutes.
Add onions and cook for another 3 minutes. Stir in flour and cook for 1 more minute.
Gradually stir in stock and cook, stirring until soup thickens slightly. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese to soup and cook, stirring until cheese is melted. Add sherry and then stir in pepper and nutmeg to taste.