Cheddar Cheese Soup With Curry
In large saucepan, melt butter over medium heat; add celery, carrots and onion. Reduce heat to low; simmer, covered, until vegetables are tender (8-10 min.). Stir in flour, curry and pepper. Gradually whisk in chicken stock. Heat to boiling over medium heat, stirring constantly; boil and stir 1 min. Reduce heat to low; stir in cheese and milk. Continue cooking, stirring constantly, until cheese is melted.