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Cheddar Cheese Soup

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)


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.


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