Cheddar Cheese Soup
|Onion||1 Small, chopped|
|Stalk celery||1 Medium, thinly sliced|
|Dry mustard||1⁄4 Teaspoon|
|Canned condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
Cover and simmer onion and celery in margarine in 2-quart saucepan until onion is tender, about 5 minutes.
Stir in flour, pepper and mustard.
Add chicken broth and milk.
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.