Cheese Soup Recipe
Ingredients
| Water | 2 Tablespoon | |
| Celery | 1 Tablespoon, finley chopped | |
| Onion | 1 Teaspoon, finley chopped | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| 1 tsp instant chicken bouillon | ||
| Paprika | 1/8 Teaspoon | |
| 1/4 cup shredded sharp process American cheese | ||
Directions
Place water, celery and onion in 1-cup measure.
Cover tightly and microwave on high (550 watts) until tender, 1 to 1 1/2 min [1 1/2 to 2 min]; reserve.
Place margarine in 2-cup measure [4-cup measure].
Microwave uncovered on high (550 watts) until melted, 20 to 30 sec [45 to 60 sec].
Mix in flour.
Stir in celery and onion, milk, bouillon (dry) and paprika.
Microwave uncovered until boiling, 1 1/2 to 2 min [2 1/2 to 3 1/2 min].
Stir in cheese.
Microwave uncovered on medium-high (385 watts) until melted, 1 to 1 1/2 min [1 1/2 to 2 min]; stir.
Garnish with popcorn if desired.
Cover tightly and microwave on high (550 watts) until tender, 1 to 1 1/2 min [1 1/2 to 2 min]; reserve.
Place margarine in 2-cup measure [4-cup measure].
Microwave uncovered on high (550 watts) until melted, 20 to 30 sec [45 to 60 sec].
Mix in flour.
Stir in celery and onion, milk, bouillon (dry) and paprika.
Microwave uncovered until boiling, 1 1/2 to 2 min [2 1/2 to 3 1/2 min].
Stir in cheese.
Microwave uncovered on medium-high (385 watts) until melted, 1 to 1 1/2 min [1 1/2 to 2 min]; stir.
Garnish with popcorn if desired.
Chef
