1/4 c. minced onion 1/4 c. finely chopped celery

1/4 c. minced onion 1/4 c. finely chopped celery or peppers 2-3 c. stock 1/2 lb. cheddar cheese 1/41. grated nutmeg (if you don’t have eers, croutons, nuts or seeds to garnish) Melt butter and saute vegetables until soft. Stir in flour, cook 1 minute, mixing well. Add stock and boil, then stir in grated cheese a handful at a time. Chicken-and-rice soup 1 (31/2- to 4-pound) broiler-fryer, cut up and skinned 2 quarts water 1 medium onion, chopped 2 stalks celery, thinly sliced 11/2 teaspoons salt 1 to 11/2 teaspoons pepper 1 bay leaf 3/4 cup uncooked long-grain rice 1 carrot, diced Combine first 7 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Remove chicken from Dutch oven, reserving broth. Discard bay leaf. Set chicken aside. Add rice and carrot to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Bone chicken, and cut into bitesize pieces. Add chicken to broth;