From: arielle@taronga.com (Stephanie da Silva) Date: Fri, 3 Sep 1993 15:39:35 GMT 2 cups (1/2 liter) shredded Cheddar cheese 3 tablespoons (45 ml) butter 4 scallions (including some of the green parts), chopped 1 small onion, chopped 1 rib celery, chopped 3 tablespoons (45 ml) flour 1/8 teaspoon (1/2 ml) grated nutmeg 1/8 teaspoon (1/2 ml) pepper 2 cups (1/2 liter) chicken broth 1 quart (1 liter) milk 1 teaspoon (5 ml) salt 1 tablespoon (15 ml) Worcestershire sauce In a large pot, melt the butter. Add the scallions, onion and celery. Cook until the onion softens. Sift in the flour, nutmeg and pepper and cook for 2 or 3 minutes longer. Gradually stire in the broth. Bring the mixture to a boil and simmer for 15 minutres. Cool the mixture slightly. Strain into a bowl and return it to the pan. Add the milk and bring the soup just to a boil. Gruadually add the cheese, stirring to melt each batch before adding more. Return the soup to a boil, stirring often. Taste for seasoning, and add salt and Worcestershire.
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