Creamy Cheddar Cheese Soup
|Milk||6 Cup (96 tbs)|
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Chopped onion||2 Tablespoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chicken seasoned stock||3 Tablespoon|
|Dry mustard||1 1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Chopped pepper/Cooked crumbled bacon||1 Tablespoon (Red And Green Colored For Garnish)|
1. Pour milk into a 2-quart glass measuring pitcher. Heat uncovered in microwave oven until hot (about 3 minutes at High). Set aside.
2. Put butter, celery and onion into a 4-quart microwave-oven-safe casserole. Cook uncovered in microwave oven 4 minutes at High, or until tender; stir once.
3. Stir flour, chicken stock base, mustard, garlic powder and paprika into onion butter. Add 3 cups heated milk gradually, stirring constantly until well mixed. Stir in Worcestershire sauce. Cook uncovered in microwave oven 10 minutes at High, or until slightly thickened; stir
4. Stir cheese and remaining milk into sauce. Heat uncovered in microwave oven to serving temperature (about 8 minutes at High, or if using Temperature Probe, set at 160°F and at High); stir twice.