1/2 c. finely chopped carrot
1/2 c. finely chopped onion
1/4 c. finely chopped celery
2 Tbsp. margarine
1/4 c. all-purpose flour
1 c. chicken broth
1/4 tsp. salt
2 c. light cream or milk
1 1/2 c. shredded American cheese (6 oz.)

In covered saucepan, cook carrot, onion and celery in margarine over low heat until tender. Stir in flour. Add broth and salt. Cook and stir until thickened and bubbly. Stir in cream or milk and cheese until cheese melts and soup is heated through. Do not boil. Makes 4 to 6 servings.