|Beef broth||3 Cup (48 tbs)|
|Carrots||2 , pared and chopped|
|Celery stalks||2 , chopped|
|Onions||2 Small, chopped|
|Milk||3 Cup (48 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Combine beef broth, carrots, celery, and onions in a saucepan.
Bring to boiling; reduce heat and simmer, covered, 30 minutes, or until vegetables are very tender.
Strain; set the broth aside.
Blend the flour into hot butter in a saucepan.Cook until bubbly, stirring constantly.
Remove from heat.
Gradually add the milk, stirring constantly.
Bring rapidly to boiling and boil 1 to 2 minutes, continuing to stir.
Combine the strained broth with white sauce.
Simmer, covered, about 20 minutes.