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Ruby Tuesday's Broccoli-Cheese Soup

    1/4 cup (1/2 stick) margarine
    1/2 cup onions, diced
    1/2 cup celery, diced
    1/2 cup carrots, diced
    20 ounces broccoli, fine cut
    1/2 teaspoon dry mustard
    1/2 teaspoon white pepper
    2 1/2 tablespoons flour
    1/2 lemon peel, finely grated
    4 1/2 ounces chicken broth
    2 pounds pasteurized processed cheese
    3/4 teaspoon Tabasco sauce
    1 tablespoon Worcestershire sauce
    16 ounces whipping cream
    1 gallon water

Cook margarine and flour in a suitable pan over medium high heat, stirring
constantly with a wire whip for 2 minutes, then remove from heat and set aside.

Combine water, chicken broth, onion, celery and carrot in a suitable pot and
bring to a boil.

While heating, cut the processed cheese into 1-inch chunks. Once soup comes
to a boil, stir in the cooked flour and margarine and continue cooking for
3 minutes, stirring continuously. Reduce heat and stir in cheese until
completely melted. (Do not allow it to scorch.) Stir in the Tabasco sauce,
Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a
simmer then remove from heat.