Ingredients
4 tablespoons butter
1 small onion, finely diced
1 celery stalk, diced
1 small carrot, grated or finely diced
¼ cup all-purpose flour
3 cups chicken or vegetable broth
1 cup whole milk or half-and-half
2 cups sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
Salt and black pepper to taste
Instructions
In a large pot, melt butter over medium heat. Add onion, celery, and carrot, cooking until softened. Stir in flour and cook for 1–2 minutes to form a roux. Slowly whisk in broth, stirring constantly to avoid lumps. Add milk and bring to a gentle simmer until slightly thickened. Reduce heat to low and stir in cheddar cheese a handful at a time until melted and smooth. Add Dijon mustard, Worcestershire sauce, salt, and pepper. Simmer gently for 5 minutes, stirring often. Serve hot with crusty bread or crackers.
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