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CHEDDAR CHEESE SOUP 1 small onion, chopped 1 medium stalk celery, thinly sliced 2 Tbsp. butter 2 Tbsp. flour 1/4 tsp. pepper 1/4 tsp. dry mustard 1 (10 3/4 oz.) can chicken broth 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! 1,000,000+ free recipes and free software at: http://www.cookbooks.com 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. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!