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.
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