2 carrots, peeled and diced

1 leek, white part only, chopped

1 branch celery, diced

1 clove garlic, finely chopped

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) flour

1/2 teaspoon (2.5 ml) dry mustard

1 cup (250 ml) white wine

2 1/2 cups (625 ml) chicken broth

1 1/2 cups (375 ml) milk

3 cups (750 ml) grated orange cheddar (about 300 g/11 oz)

Salt and pepper

In a large saucepan over medium heat, soften the vege­tables in the butter for about 5 minutes. Season with salt and pepper. Sprinkle the flour and dry mustard over the vegetables while stirring. Cook for one minute. Add the wine and bring to a boil while stirring. Add the broth and milk. Bring to a boil, reduce the heat and simmer gently until the vegetables are tender, about 15 minutes.

Gradually whisk in the cheese over low heat, allowing the cheese to melt after each addition so the mixture does not separate. Adjust the seasoning.

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