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- 1 cup (225 ml) shredded carrots
- 1/4 cup (60 ml) chopped onion
- 4 tsp (20 ml) butter
- 4 tsp (20 ml) flour
- 2 cups (475 ml) milk
- 2 cups (475 ml) chicken stock
- 2 cups (475 ml) diced cooked chicken
- 2 tsp (10 ml) dry white wine
- 1/2 tsp (2 ml) Worchestershire sauce
- 1/2 tsp (2 ml) celery seed
- 2 cups (475 ml) grated sharp Cheddar cheese
- Fresh chives
- In a large saucepan, simmer carrots and onion in butter until soft but not brown.
- Blend in flour and cook for 1 minute, stirring constantly.
- Slowly pour in the milk and chicken stock and stir until thickened.
- Let simmer for 5 minutes.
- Add the cooked chicken, wine Worcestershire sauce, and celery seed to the stock.
- Add salt and pepper to taste.
- Add the cheese and stir until just melted. Do not let it boil.
- Serve garnished with chopped chives.
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