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 to make 2 1/2 cups|
|Chopped green pepper/Pimento strips/toasted slivered almonds/cooked crumbled bacon||1 Tablespoon (For Garnish)|
1 In a 4-quart glass bowl,put butter and onion.
2 Cook uncovered in a microwave oven for 4 minutes at HIGH, or until tender; stir after 1 minute.
3 Stir flour, mustard, garlic powder and paprika into onion butter. Add 3 cups milk gradually, stirring constantly.
4 Mix in chicken stock base, Worcestershire sauce and celery.
5 Cook uncovered in microwave oven for 10 minutes at HIGH, or until slightly thickened; stir occasionally.
6 Stir the remaining milk and cheese into sauce. Heat uncovered in microwave oven to serving temperature (for about 8 minutes at HIGH), or if using Temperature Probe, set at 160 degrees farenheit and at HIGH; stir occasionally.
7 Top withthe desired garnish and serve.