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1/3 c Grated carrots
1/3 c Chopped celery
2 tb Chopped onion
3 tb Butter
1/4 c Flour
2 c Milk
1 cn Chicken broth (14 oz.)
1/3 c Mild cheddar cheese, grated
1 1/4 c Sharp American cheese, shred
Cook carrots, celery and onion until tender in 1 1/2 cups of boiling salted water. Do not drain. Melt butter in Dutch oven. Blend in flour. Add milk, cook, stirring constantly until thick. Add chicken broth, cheese, and vegetables with liquid. Stir over low heat until cheese melts.
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