Cheddar Cheese Soup

• 1 small onion, chopped (about 1/4 c.)
• 1 medium stalk celery, thinly sliced (about 1/2 c.)
• 2 Tbsp. margarine or butter
• 2 Tbsp. all-purpose flour
• 1/4 tsp. pepper
• 1/4 tsp. dry mustard
• 1 c. milk
• 1 (10 3/4 oz.) can condensed chicken broth
• 2 c. shredded Cheddar cheese (8 oz.)

1. Cover and cook onion and celery in margarine in 2-quart saucepan until onion is tender, about 5 minutes.
2. Stir in flour, pepper and mustard.
3. Add milk and broth.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil and stir 1 minute.
6. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted.
7. Sprinkle with paprika if desired.
8. Makes 4 servings; contains 355 calories per serving.

onion, stalk celery, margarine, flour, pepper, dry mustard, milk, condensed chicken broth, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683068 (may not work)