Recipe - Cheddar Cheese Soup

2 tablespoon Margarine or butter
1 small Onion; chopped (about 1/4
cup)
1 md Stalk celery; thinly cut or sliced up
(about One half cup)
2 tablespoon Allpurpose flour
One fourth teaspoon Pepper
One fourth teaspoon Dry mustard
1 cup Milk
1 cn (10Three fourths ounces) condensed
chicken broth
2 cup Shredded cheddar cheese (8
ounces)

Heat margarine in 2quart saucepan over medium heat. Cook onion and celery
in margarine about 2 minutes. Stir in flour, pepper and mustard. Stir in
milk and chicken broth. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat,
stirring occasionally, just until cheese is melted. Sprinkle with paprika
if desired. 6 SERVINGS (ABOUT 1 CUP EACH); 355 CALORIES PER SERVING.
Posted to recipeludigest Volume 01 Number 282 by James and Susan Kirkland
kirkland@gj.net on Nov 21, 1997