Creamy Cheese Soup

3 cups   chicken broth
1-1/2 cups   coarsely shredded carrots
1/2 cup       sliced green onion
2-1/2 cups  milk
4 tbsp.  all-purpose flour
1 tsp.     dry ground mustard
1/4 tsp.       pepper
1 pkg.    (8. oz.) cream cheese, softened
2 cups   shredded sharp cheddar cheese 

       Combine chicken broth, carrots and green onion in a Dutch oven and heat on medium heat.  In a medium bowl, combine milk, flour, dry mustard and pepper; mix well.  Stir into chicken broth.  Cook, stirring occasionally, until thickened and bubbly.  Remove 1 cup broth from pan and place in a medium mixing bowl.  Add softened cream cheese and stir until blended well and cream cheese is almost melted.  Pour back into heated broth mixture and stir well.  Heat through.  Just before serving, add sharp cheddar and stir until all is melted.  Makes 8 servings.