Cheddar Vegetable Soup I

In a large heavy pot melt the butter over moderately-high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender. Add the flour and stir to coat, cooking for another minute. Stir in the white wine and stir to combine. Stir in chicken broth and bring to a simmer. Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender. Stir in 1 cup of the half-and-half. Stir in the broccoli and reduce heat to moderately-low. Add the Cheddar a handful at a time, stirring after each handful until melted. Do not allow soup to boil. If soup is too thick, stir in additional half-and-half to achieve desired consistency. Season soup with nutmeg, salt, pepper, mustard and Tabasco.

This recipe yields 4 to 6 servings.