|Diced onion||1⁄4 Cup (4 tbs)|
|Diced carrot||2 Tablespoon|
|Diced celery||2 Tablespoon|
|All purpose flour||2 Teaspoon|
|Instant chicken broth and seasoning mix||1 Tablespoon, dissolved (1 Packet)|
|Hot water||3⁄4 Cup (12 tbs)|
|Skim milk||1 Cup (16 tbs) (At Room Temperature)|
|Sharp cheddar cheese||4 Ounce, shredded|
In small saucepan heat margarine until bubbly and hot; add vegetables and saute, stirring frequently, until tender.
Sprinkle flour over vegetables and stir quickly to combine; gradually stir in dissolved broth mix and cook, stirring constantly, until mixture is smooth and thickened.
Stir in milk and cook, stirring occasionally, until thoroughly heated (do not boil).
Add cheese and cook over low heat, stirring constantly, until cheese is melted; season with pepper and serve immediately.