- 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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