1 small onion, chopped
3/4 c. celery, thinly sliced
2 tbsp. butter
2 tbsp. all-purpose flour
1/4 tsp. pepper
paprika
1/4 tsp. dry mustard
2 c. chicken broth
1 c. milk
2 c. Cheddar cheese, shredded

In a Dutch oven or similar, cover and simmer onion, celery and butter until tender, about 5 minutes. Stir in flour, pepper, mustard. Add chicken broth, milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese over low heat until cheese melts. Sprinkle with paprika.

Makes 4 servings.

Submitted by: Ruth D. Coleman