Instructions: Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine)

In a 3-quart kettle, saute the onion and the celery in the butter until limp. Stir in the flour. Remove from the heat. Stir in the milk and chicken broth using a whisk to mix well. Return to the heat and simmmer, stirring constantly, until the soup thickens. Add the cheese (please, dont remove the wonderful rind!) and stir until melted. Run all of this through a food processor or blender until very smoth. Correct seasoning with salt and pepper. Serve very hot with chive garnish.

Serves 6

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