1/4 c. butter
1/4 c. flour
3 c. milk
1 medium onion, chopped
3 c. chicken broth
1 lb. Cheddar cheese, shredded
3 slices toasted pumpernickel bread, cut in 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 blended. Add chicken broth, stirring until mixture is slightly thickened. Add milk and heat just to boiling. In blender, blend 1/4 of milk mixture at a time until smooth. Return to saucepan and over medium high heat, heat just to boiling. Remove from heat. Stir in cheese until melted. Garnish with pumpernickel cubes. For a vegetable soup, add cooked broccoli, cauliflower, and diced carrots.