Cheddar Cheese Soup

Serves:

Ingredients:

2 tb Margarine or butter
2 c Shredded cheddar cheese
Chicken broth
1 cn (10-3/4 ounces) condensed
1 c Milk
1/4 ts Dry mustard
1/4 ts Pepper
2 tb All-purpose flour
(about 1/2 cup)
1 md Stalk celery, thinly sliced
Cup)
1 sm Onion, chopped (about 1/4
(8 ounces)

Method:

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.