CHEDDAR CHEESE SOUP
1 small onion, chopped
1 medium stalk celery, thinly
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. pepper
1/4 tsp. dry mustard
1 (10 3/4 oz.) can chicken
1 c. milk
2 c. shredded Cheddar cheese
8 oz. paprika
Cover and simmer onion and celery in margarine in a 2
quart saucepan until onion is tender, about 5 minutes. Stir in
flour, pepper and mustard. Add chicken broth and milk. 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. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.