In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or
until tender; do not brown.
Stir in flour, mustard, nutmeg and pepper; cook for
2 to 3 minutes.
Stir in chicken stock; simmer for about 20 minutes or until vegetables
are tender. If desired, puree until smooth in blender or food processor. (Note:
this is where the hand blender comes in REAL handy!)
Add cream and water and bring
almost to a boil.
Add cheese; heat until just melted, stirring constantly.
Add Worcestershire and a little salt.
Makes 6 servings.
Per Serving: 292 Cal (81% from Fat, 16% from Protein, 3% from Carb); 11 g
Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 268 mg Calcium; 1 mg Iron; 642 mg Sodium;
86 mg Cholesterol