Cheese Soup

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  • 1 1/2 tablespoons butter
  • 1/4 each, onion and celery, chopped
  • 4 1/2 teaspoons flour
  • 3/4 milk
  • 1 cup (4 ozs.) shredded Cheddar cheese
  • 1 cup soup stock, thawed
  • dash pepper
  • chopped parsley


Melt butter in 1 quart saucepan; add onion and celery and saute 5 minutes. Blend in flour. Remove from heat; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Add Cheddar cheese and stir until melted. Stir in stock and pepper. Heat to serving temperature. Do not boil. Serve garnished with parsley.

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