The close of another gorgeous Autumn day in Upper Austria. Here are two of my amazing grandchildren eating soup I made. Karotten und Kaese. They liked it! I've made this soup for 25 years and it has always been well received.
2 cups water
1 small onion, diced
3 cups finely chopped carrots,
2 teaspoons chicken stock paste (or chicken bullion)
1/3 cup butter
1/3 cup flour
2 cups milk
1/2 teaspoon dry mustard
2 cup shredded mild cheddar cheese
Place water, carrots, onions and chicken stock paste in a large sauce pan. Heat to boiling and then reduce heat to a simmer. Cook for 15 to 20 minutes or until carrots are very soft. Puree with an immersion blender (or transfer to a regular blender) until very smooth. While the carrots are cooking, make a rue with the butter and flour by melting the butter in a skillet until frothy then stir in the flour and cook for 1 or 2 minutes. Slowly pour in milk, stirring constantly until all lumps are gone. Sprinkle dry mustard over cheese and then stir into the milk mixture. Continue stirring until the cheese has melted completely. Combine the cheese sauce with the carrot puree and heat through. Check for seasoning and add salt if needed. Serve warm.