1/4 c. butter
1 med. onion, chopped
1/4 c. all purpose flour
3 c. chicken broth
3 c. milk
1 lb. Cheddar cheese, shredded (about 4 c.)
3 pumpernickel-bread slices, toasted and cut into cubes

In 3-quart saucepan over medium-high heat, in hot butter, cook onion until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.

Add chicken broth; cook, stirring constantly until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.

In covered blender container at medium speed, blend about 1/4 of milk mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling; remove from heat.

With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring the soup constantly.

Serve soup garnished with pumpernickel cubes.