Ingredients

• 1 cup onion, chopped
• ½ cup carrot, chopped
• ½ cup celery, chopped
• 1 TB olive oil
• 2 cups vegetable stock
• 1 cup Soleil wine
• 2 TB butter
• 2 TB flour
• 2 cups milk
• 2 cups shredded cheddar cheese (8 oz)
• 1 tsp Dijon mustard
• ½ tsp dry mustard
• 1 tsp Worcestershire sauce
• ½ tsp hot sauce
• salt and pepper to taste

Directions

Saute veggies in olive oil.  Add stock and wine and bring to simmer.  In another bowl, mix flour and butter to make a roux.  Add milk and simmer until thickened.  Remove from heat stir in cheese until melted.  Combine cheese mixture with stock mixture.  Add spices to taste.  Serve with broccoli and/or ham as garnish.