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Vermont Cheddar Cheese Soup

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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