Mushroom Cheddar Soup

8 ounces fresh sliced mushrooms
1 cup diced yellow onion
3/4 cup diced celery
6 cups chicken stock
1 1/2 Cheek heavy cream
12 ounces sharp Cheddar, shredded
3/4 cup flour
1/2 cups butter
white pepper
Tabasco

In large saucepan, melt butter. Add mushrooms, celery, onions and saute 15 minutes. Add flour, evenly coating mushrooms etc. Stir for 10 minutes.

Add chicken stock, stirring with a wire whip. Reduce heat and bring back to simmer stirring briskly with whip. Simmer 1/2 hour to let mushroom flavor come through.

Add cheese and cream. Season to taste with salt, white pepper and Tabasco.

Simmer in crockpot 2 to 4 hours.