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Cheddar Cheese Soup
Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.
1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
Paprika
Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes.
Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.
Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.
