Cheddar Cheese Soup

1. 1

   Cover and cook onion and celery in margarine in 2-quart saucepan until onion is tender, about 5 minutes.

2. 2

   Stir in flour, pepper and mustard.

3. 3

   Add milk and broth.

4. 4

   Heat to boiling over medium heat, stirring constantly.

5. 5

   Boil and stir 1 minute.

6. 6

   Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted.

7. 7

   Sprinkle with paprika if desired.

8. 8

   Makes 4 servings; contains 355 calories per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.