STILTON SOUP WITH PORT

2 cups chicken broth
3/4 cup minced celery
1/2 cup minced carrots
3 tb butter
2 tb minced onion
4 tb flour
2 cups milk
1/2 lb Stilton Cheese, finely crumbled
4 to 6 tb Port.

Combine chicken stock, celery and carrots in a saucepan, bring liquid to the boil, lower heat and simmer vegetables for 10 minutes or till tender. Heat butter in large saucepan, add onion, and sauté over low heat for 3 minutes. Add flour and continue cooking, stirring, for 2 minutes. Gradually add chicken stock mixture and milk; raise heat to moderate and cook, stirring constantly, till thickened and bubbly. Remove saucepan from heat, add cheese, and stir until cheese is melted and well incorporated. Serve laced with a TB of Port in each bowl.