1 small onion, chopped
2 tbsp. butter
1/4 tsp. pepper
1 (10 3/4 oz.) can chicken broth
1 c. milk
2 c. shredded Cheddar cheese
paprika
1 medium stalk celery, thinly sliced
2 tbsp. flour
1/4 tsp. dry mustard

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. Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly, about 1 minute. Stir in cheese, heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika.