Cheddar Cheese Soup - cooking recipe

Ingredients

1 small onion, chopped (about 1/4 c.)
1 medium stalk celery, thinly sliced (about 1/2 c.)
2 Tbsp. margarine or butter
2 Tbsp. all-purpose flour
1/4 tsp. pepper
1/4 tsp. dry mustard
1 c. milk
1 (10 3/4 oz.) can condensed chicken broth
2 c. shredded Cheddar cheese (8 oz.)

Preparation

Cover and cook onion and celery in margarine in 2-quart saucepan until onion is tender, about 5 minutes.
Stir in flour, pepper and mustard.
Add milk and broth.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted.
Sprinkle with paprika if desired.
Makes 4 servings; contains 355 calories per serving.