Instructions: This was a very popular soup at the former Gallaghers restaurants in Houston.

Place water in soup pot over high heat. Add carrots, celery and green onions; bring to boil and boil 5 minutes; set aside, but do not drain.

Melt butter in a large stockpot over medium heat and add onion; saute 1 minute, then add flour, blending well. In a large saucepan, bring milk and broth to boil. Whisk broth mixture into flour mixture with a wire whisk.

Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in which they were cooked. Bring to a boil and serve immediately.

Makes 8 servings.

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