| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Soups | 6 | Servings | |
INGREDIENTS
| 2 | tb | Margarine or butter |
| 1 | sm | Onion; chopped (about 1/4 cup) |
| 1 | md | Stalk celery; thinly sliced (about 1/2 cup) |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Pepper |
| 1/4 | ts | Dry mustard |
| 1 | c | Milk |
| 1 | cn | (10-3/4 ounces) condensed chicken broth |
| 2 | c | Shredded cheddar cheese (8 ounces) |
INSTRUCTIONS
Heat margarine in 2-quart saucepan over medium heat. Cook onion and celery in margarine about 2 minutes. Stir in flour, pepper and mustard. Stir in milk and chicken 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. 6 SERVINGS (ABOUT 1 CUP EACH); 355 CALORIES PER SERVING. Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997
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