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Cheddar Cheese Soup

1 carrot
2 tsp. salt
1 stalk celery
3 tbsp. butter
1 tsp. mustard powder
1 1/2 c. milk
3 tbsp. flour
1 c. chicken broth
2 c. shredded cheese


Cook together carrot, celery and onion until tender. Brown together 3 tablespoons butter and 3 tablespoons flour. Add 1 teaspoon msutard powder, 1 cup chicken broth and stir in milk. Heat almost to boiling, add 2 cups shredded cheese. Mix all together and garnish with paprika. Serve with hot garlic bread or cornbread muffins.


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