Gallagher'S Cheddar Cheese Soup

• 2 c. water
• 1 c. green onions, finely chopped
• 1/2 c. butter
• 1 c. flour
• 1 Tbsp. prepared mustard
• 4 c. chicken broth
• 1/3 c. carrots, finely chopped
• 1/3 c. celery, finely chopped
• 1 medium white onion, chopped
• 1/4 tsp. cayenne pepper
• 4 c. milk
• 15 oz. processed cheese spread

1. Place water in pot over high heat.
2. Add carrots, celery and green onions; boil 5 minutes and set aside (do not drain).
3. Melt butter in soup pot over medium heat; saute white onion 1 minute; add flour, blending well.
4. In a large sauce pan bring milk and broth to a boil.
5. Whisk broth mixture into flour and onion mixture.
6. Stir in cheese, salt, pepper, cayenne and mustard.
7. Add cooked vegetables, including the water in which they were cooked. Bring to a boil, stirring to blend well and serve immediately. Makes 8 servings.

water, green onions, butter, flour, mustard, chicken broth, carrots, celery, white onion, cayenne pepper, milk, processed cheese spread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67397 (may not work)