Instructions: Melt the 3 tablespoons butter in a saucepan, add the vegetables. Cover and simmer 10 minutes over low heat. Blend 2 tablespoons butter with flour and add to vegetables and consomme. Stir together until creamy and continue cooking over low heat for about 5- 8 minutes. Add grated cheese (*up to 3 cups). Stir until melted. Then, gradually add cold milk. Continue to cook for another 10 minutes. Do not boil after cheese is added. Season to taste with salt and papper, add a big handful of chopped parsley and serve.

NOTES : For my tenth birthday, my father took me on a boat trip across Lake Ontario from the American side to Toronto. To me, at that age, it was a great adventure. I still remember some of the things I ate. The lake boat I was on happened to have a famous French chef who was working there as a rest from his usually heavy duties. I think he must have enjoyed it, to make so many good things. I liked this soup so much, I insisted my father ask for the recipe for me. We were successful in getting it.

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