1/3 cup carrots, grated
1/3 cup celery, chopped
2 tbsp onion, chopped
3 tbsp butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 (14 oz) can chicken broth
1 and 1/4 cup sharp cheese, shredded
Cook carrots, celery and onion until tender in 1 cup boiling water, salted water. Do not drain. Melt butter in Dutch over; blend in flour. Add milk. Cook, stirring constantly until thick. Add broth, cheese and vegetables with liquid. Stir over low heat until cheese melts. Drop parsley dumplings by teaspoonsful into simmmering soup. Cover tightly. Cook over low heat for 20 minutes. Serves 6.