Cheddar Cheese Soup

• Vegetable cooking spray
• 1 teaspoon margarine
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 1/2 cup nonfat sour cream
• 1/4 cup plain low-fat yogurt
• 1/3 cup all-purpose flour
• 2 (10 1/2-ounce) cans chicken broth undiluted
• 3/4 cup skim milk
• 1 teaspoon white wine Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground red pepper
• 6 (2/3-ounce) slices low-fat process Cheddar cheese

1. 1) Coat a skillet with cooking spray. Add margarine, and place over medium heat until margarine melts. Add onion and celery; saute 5 minutes or until tender.
2. 2) Combine sour cream, yogurt, and flour in a large saucepan; stir well with a wine whisk. Add broth and next 6 ingredients; stir well. Stir in onion mixture; cook over medium heat, stirring constantly, 15 to 20 minutes or until thickened and bubbly. (Mixture may appear curdled, but will smooth out as it cooks.)
3. 3) Add cheese slices, and stir until cheese melts. To serve, ladle soup into individual bowls.

vegetable cooking spray, margarine, onion, celery, nonfat sour cream, yogurt, flour, chicken broth, milk, white wine worcestershire sauce, garlic, salt, ground white pepper, ground red pepper, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/cheddar-cheese-soup-52428741 (may not work)