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Cheddar Cheese Soup

1 sm. onion, chopped (about 1/4 c.)
1 med. stalk celery, sliced (about 1/2 c.)
2 tbsp. margarine or butter
2 tbsp. all-purpose flour
1/4 tsp. pepper
1/4 tsp. dry mustard
1 c. milk
1 (10 3/4 oz.) can condensed chicken broth
2 c. cheddar cheese, shredded (8 oz.)

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.

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