1/2 cup onion, chopped 1 tablespoon butter 4 cups chicken stock 2 tablespoons Parmesan cheese 1 can (12 ounce size) evaporated milk 1/2 cup carrots, diced 1/2 cup celery, diced 2 tablespoons green bell pepper, diced 1 1/2 tablespoon flour 1 1/2 cup sharp Cheddar cheese, shredded salt and pepper, to taste grated apple (optional)
In a large pot, melt butter over medium heat. Reduce heat and add onions, carrots, celery and green pepper and slowly saute until very soft. Stir in flour and cook for 2 minutes, stirring constantly. Add stock and bring to a boil.
Simmer for 20 minutes. Add cheddar and Parmesan cheese, salt and pepper and stir until cheese is melted. Stir in evaporated milk. Serve hot with optional grated apple on top.