Cheese Soup For Microwave

• 1 c. sliced carrots
• 1 small onion, chopped
• 6 Tbsp. butter or oleo
• 1/2 c. flour
• 1/2 tsp. dry mustard
• 2 Tbsp. instant chicken bouillon granules
• 4 c. milk
• 4 oz. processed cheese spread
• 2 c. shredded Cheddar cheese
• 1/4 c. beer or white wine (if desired)

1. Combine carrots, onion and butter in 2-quart glass mixing bowl.
2. Microwave (High) uncovered, 6 to 7 minutes, or until carrots are just tender.
3. Blend in flour, mustard and bouillon; stir in milk.
4. Microwave (High) uncovered, 14 to 16 minutes, or until mixture boils, stirring several times during the last half of cooking time.
5. Crumble processed cheese and add to soup, along with Cheddar cheese.
6. Stir until blended.
7. Stir in wine or beer. Microwave (High) uncovered, 2 to 3 minutes, or until heated through.
8. Makes about 5 servings.

carrots, onion, butter, flour, dry mustard, instant chicken, milk, processed cheese spread, cheddar cheese, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=850803 (may not work)