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964580 -- ENGLISH CHEDDAR CHEESE SOUP

1/4 c. butter
1/4 c. flour
1 (27 oz.) can chicken broth
2 carrots, cut into 1 inch julienne
strips
1 onion, chopped
1/2 c. chopped leeks
1 c. white wine
1 tsp. Worcestershire sauce
2 c. shredded cheddar cheese
Dash of red pepper
Salt
1/2 c. cream
Melt butter, blend in flour, gradually stir in broth until smooth; heat to
boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10
minutes, stir in cheese and red pepper until cheese is melted. Season to taste
with salt. Stir in cream, heat until hot. Do not boil. Serve.
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