Creamy Cheddar Cheese Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 10 minutes | 12 minutes | 355 | 245 | 27g | 910mg | 8g | 20g | 65mg |
| INGREDIENTS: | ||
| 2 tablespoons margarine or butter | 4 medium green onions, chopped (1/4 cup) | 2 tablespoon all-purpose flour |
| 1/4 teaspoon pepper | 1/4 teaspoon ground mustard (dry) | 1 cup milk |
| 1 can (10-1/2 ounces) condensed chicken broth | 2 cups shredded cheddar cheese (8 ounces) | |
| 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. |
| 3 | Stir in cheese. Heat over low heat, stirring occasionally, just until cheese is melted. |