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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My husband and I live in the Dairy State of Wisconsin. So this soup is perfect, since we get to use our state's fantastic cheese and milk. Ingredients:
1/2 cup chopped onion |
1/2 cup butter |
2/3 cup king arthur unbleached all-purpose flour |
1 teaspoon ground mustard |
1 teaspoon paprika |
1 teaspoon salt |
4 cups milk |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3 cups (12 ounces) shredded cheddar cheese |
3/4 to 1 cup chicken broth |
minced chives, optional |
Directions:
1. In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste.
2. Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted. Garnish with chives if desired. Yield: 6-8 servings (2 quarts).
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