Cheddar Cheese Soup

Melt butter in a saucepan over medium heat. Add the onion, celery and carrots and sprinkle with the flour. Cook and stir for 3 to 4 minutes then add the chicken stock. Bring to a boil stirring constantly. Once it has started to boil, turn the heat to low and and simmer for 45 minutes or until thickened.

Remove soup from heat. Using an immersion blender or an upright blender, puree the mixture until smooth. (If using a blender, let the mixture cool before blending or blend in small batches and put a towel over it, to prevent it from exploding on you. After blending, return soup to the pot.)

With the pot on very low heat, add half-and-half, cheese and dry mustard. Heat until the cheese is melted and season with salt and pepper to taste and Tabasco if you choose. Garnish with croutons.

Adapted from the Joy of Cooking cookbook.