|
Title: Cheddar Cheese Soup Categories: Cheese, Soups Yield: 6 Servings 2 tb Margarine or butter 1 sm Onion; chopped (about 1/4 -cup) 1 md Stalk celery; thinly sliced -(about 1/2 cup) 2 tb All-purpose flour 1/4 ts Pepper 1/4 ts Dry mustard 1 c Milk 1 cn (10-3/4 ounces) condensed -chicken broth 2 c Shredded cheddar cheese (8 -ounces) Heat margarine in 2-quart 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 recipelu-digest Volume 01 Number 282 by James and Susan Kirkland |