Cheddar Cheese Soup

Brittany Fell

2 T butter
1 small onion, chopped (1/4 c.)
1 medium stalk celery, thinly sliced (1/2 c.) OPTIONAL
2 T flour
1/4 tsp pepper
1/4 tsp ground mustard (dry)
1 c. milk
1 can (10 1/2 oz) condensed chicken broth
2 c. shredded cheese
Melt butter in a 2-quart saucepan over medium heat. Cook onion and
celery until tender, stirring occasionally. Stir in flour, pepper,
and mustard. Stir in milk and broth. Heat to boiling over medium
heat. Stir constantly for 1 minute. Stir in cheese over low heat
until melted. Makes four 1 c. servings. Print Recipe