Chedder Cheese Soup

• 1 tbsp (15 ml) butter
• 1/4 cup (60 ml) finely chopped onion
• 3 tbsp (45 ml) all-purpose flour
• 2 cans (12 oz (336 grm). each) evaporated skim milk
• 1 cup (225 ml) fat-free chicken stock
• 1/8 tsp (1 ml) white pepper
• 1 tbsp (15 ml) Dijon-style mustard
• 1/2 tsp (2 ml) Wordestershire sauce
• 1 drop tabasco sauce
• 2 cups (475 ml) reduced-fat sharp chedder cheese, grated

1. Melt the butter in a large sauce pan and add the onion.
2. Cover and cook until the onion is soft and translucent, about 7 minutes.
3. Add the flour and cook, stirring constantly, for 3 minutes--do not brown.
4. While the onion is cooking, combine the milk and chicken stock in another saucepan and bring to a boil (or pour the milk and stock into a nonmetal bowl and heat in a microwave oven).
5. Remove onion mixture from the heat and add the boiling milk and stock all at once, stirring constantly with a wire whisk.
6. Return the saucepan to the heat and cook over low heat for 30 minutes, stirring occasionally to prevent scorching.
7. Add all the other ingredients and cook, stirring constantly, until cheese is completely melted.

butter, onion, flour, milk, chicken, white pepper, mustard, wordestershire sauce, tabasco sauce, chedder cheese

Taken from online-cookbook.com/goto/cook/rpage/0009C6 (may not work)