Chicken Cheese Chowder

1 cup shredded carrot1/4 cup chopped onion
2 Tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup cooked, chopped chicken
4 ounces of sliced mushrooms (I pulverize mine into unrecognizable bits)
3 Tablespoons dry white wine
1 teaspoon celery salt*
1/2 teaspon Worcestershire sauce
2 cups shredded cheddar cheese
2 cups milk
salt and pepper, to taste

*If you don't have celery salt, grind 2 parts coarse salt and 2 parts celery seed in a coffee grinder.

1. Saute the carrots and onion in butter until tender.
2. Blend in the flour and then add the broth. Cook and stir until thickened.
3. Stir in the chicken, mushrooms, wine, celery salt, and Worcestershire sauce, and milk. Heat through.
4. Add the cheese and cook until melted. Do not boil. 
5. Add salt and pepper to taste.

This recipe is from the Once-A-Month Cooking-Family Favorites cookbook, by Mimi Wilson and Mary Beth Lagerborg. There are lots of great recipes in this book, all of which can be cooked ahead and frozen. (If you choose to freeze this soup, do not add the milk or cheese until ready to heat and serve.)