Canadian Cheese Soup

1/2 cup grated carrots
1/2 cup finely chopped celery
1 cup boiling water
2 tablespoons chopped onions
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk
2 cups chicken broth
1 1/2 cups sharp cheddar cheese
parsley

Add the carrots and celery to the boiling water in a small pan, cover, and simmer until very tender, about 10 minutes. Set aside.
In a medium saucepan, saute the onion in the butter for 5 minutes until soft but not brown.
Add the flour to the onion and butter and blend well. Cook for 2 or 3 minutes, add the milk and chicken broth, and cook until thickened, stirring constantly.
Add the cheese and stir until blended. Add the cooked vegetables, with their liquid, to the cheese mixture. Heat thoroughly.
Garnish with minced parsley.