Cheddar Cheese Soup

• 1 medium onion, chopped (about 1 cup)
• 1/4 cup (1/2 stick) margarine or butter
• 1/4 cup flour
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/4 tsp. ground white pepper
• dash ground nutmeg
• 2 cans (14-1/2 oz. each) chicken broth
• 2 cups milk
• 4 cups KRAFT Shredded Cheddar Cheese
• 40 saltine crackers

1. Cook and stir onion in margarine in large saucepan on medium-high heat until tender.
2. Add flour, mustard, pepper and nutmeg; stir until well blended.
3. Gradually stir in broth.
4. Add milk; mix well.
5. Bring to boil; cook until thickened, stirring constantly.
6. Remove from heat.
7. Stir in cheese until completely melted.
8. Serve hot with crackers.

onion, margarine, flour, poupon, ground white pepper, ground nutmeg, chicken broth, milk, cheddar cheese, crackers

Taken from www.kraftrecipes.com/recipes/cheddar-cheese-soup-54571.aspx (may not work)