Cheddar cheese soup
Cheddar cheese soup
Ingredients/Components
- milk - 1 c
- margarine or butter - 2 Tbsp
- all-purpose flour - 2 Tbsp
- dry mustard - 1/4 tsp
- pepper - 1/4 tsp
- shredded Cheddar cheese 8 oz - 2 c
- can condensed chicken broth - 1 3/4
How to make cheddar cheese soup:
Cover and cook onion and celery in margarine in 2-quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Add milk and broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika if desired. Makes 4 servings; contains 355 calories per serving.Recipe categories: Eggs/dairy, Cheese, Soups & stews.
Rating:
Related ingredients:
pkg, stick butter, buttermilk bisquick mix, frozen broccoli, cauliflower and carrots, thawed and drained, bag frozen vegetables combination of broccoli, carrots and cauliflower, thawed and drained, eggplant, cubed 4 c, frozen chopped spinach, chopped and drained, ready made frozen dough
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