Plantation Soup
1 carrot, diced
1 stalk celery, cut fine
1 small onion, chopped fine
2 cups soup stock
4 tablespoons butter
2 tablespoons flour
2 cups milk
1/3 cup grated cheese
Cook carrot, celery and onion in the stock until very tender; strain; make a thin white sauce by melting
the butter, stirring in the flour and slowly adding the milk. Combine the stock with the white sauce and simmer until blended.
When ready to serve, add the grated cheese.
