Cream of Cheese and Vegetable Soup

2 quarts chicken bone broth (or water with 2 cubes bouillon)
2 medium onions, chopped
1 large carrot, chopped
2 stalks of celery, finely chopped
3 T butter
2 cups milk
2/3 cup plain flour
2 t salt
1/2 t black pepper
1/2 t paprika
1/4 t fine, rosemary
1/4 t marjoram
1/2 t ground mustard
1 1/2 cups shredded cheddar

Saute the veggies in butter until soft. Pour veggies in blender with a little broth and pulse.
Pour veggie mixture and remaining broth in pot, along with seasonings. Simmer for 25
minutes or so. Shake flour in a container with the milk until well blended and pour into
soup. Stir until it begins to thicken. Add cheese and heat just until melted and well blended.

Served here with lightly toasted white bread with cheese and parsley.