Creamy Cheddar Cheese Soup

Makes 4 servings.

2 T. margarine or butter
4 medium green onions, chopped (1/4 C.)
2 T. flour
1/4 tsp. pepper
1/4 tsp. ground mustard (dry)
1 C. milk
1 (10 1/2 oz.) can condensed chicken broth
2 C. shredded Cheddar cheese (8 oz.)

  1. Melt margarine in 2 quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender.
  2. Stir in flour, pepper and mustard. Stir in 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.

Bookmark:

email Email to a friend