Ingredients:

3 tablespoons unsalted butter
1 large onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1/4 cup plus 2 tablespoon all-purpose flour
1 cup dry white wine
6 cups chicken broth
2 medium potatoes, peeled and diced
1 to 1 1/2 cups half-n-half
1 cup steamed broccoli florets
3 to 4 cups coarsely grated extra-sharp Cheddar
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
1 tablespoon Dijon-style mustard
Tabasco, to taste

Cooking Recipe:

In a large heavy pot melt the butter over moderately high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender. Add the flour and stir to coat, cooking and preparation recipefor another minute. Stir in the white wine and stir to combine. Stir in chicken broth and bring to a simmer. Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender. Stir in 1 cup of the half-n-half. Stir in the broccoli and reduce heat to moderately low. Add the Cheddar a handful at a time, stirring after each handful until melted. Do not allow soup to boil. If soup is too thick, stir in additional half-n-half to achieve desired consistency. Season soup with nutmeg, salt, pepper, mustard and Tabasco.