Creamy Cheddar Cheese Soup
|Chopped onion||2 Tablespoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Milk||6 Cup (96 tbs)|
|Chicken seasoned stock base||3 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Cheddar cheese||10 Ounce, shredded|
|Chopped green pepper/Pimento strips /toasted slivered almonds /cooked crumbled bacon||To Taste (for garnish)|
1. Put butter and onion into a 4-quart glass bowl. Cook uncovered in microwave oven 4 minutes at HIGH, or until tender; stir after 1 minute.
2. Stir flour, mustard, garlic powder and paprika into onion butter. Add 3 cups milk gradually, stirring constantly. Mix in chicken stock base, Worcestershire sauce and celery. Cook uncovered in microwave oven 10 minutes at HIGH, or until slightly thickened; stir occasionally.
3. Stir remaining milk and cheese 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 occasionally.
4. Serve soup topped with desired garnish.