Gallagher's Cheddar Cheese Soup

Place water in pot over high heat.

Add carrots, celery and green onions; boil 5 minutes and set aside (do not drain).

Melt butter in soup pot over medium heat; saute white onion 1 minute; add flour, blending well.

In a large sauce pan bring milk and broth to a boil.

Whisk broth mixture into flour and onion mixture.

Stir in cheese, salt, pepper, cayenne and mustard.

Add cooked vegetables, including the water in which they were cooked. Bring to a boil, stirring to blend well and serve immediately. Makes 8 servings.