Cheese Soup

Ingredients

• 1 3/4 cups chicken broth (see recipe or tip, page 373)
• 1/2 cup finely shredded carrot
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 3/4 cups milk
• 1/4 cup all-purpose flour
• Dash pepper
• 1 cup shredded American cheese (4 ounces)

Instructions

1. In a medium saucepan combine chicken broth, carrot, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until vegetables are tender. Combine milk, flour, and pepper. Stir into broth mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add cheese; stir till melted.
2. Microwave directions: In a 1 1/2-quart casserole combine 1/2 cup of the chicken broth, the carrot, celery, and onion. Micro-cook, covered, on 100% power (high) for 6 to 8 minutes or until vegetables are tender. Combine milk, flour, and pepper. Stir into broth mixture. Stir in remaining chicken broth. Cook, uncovered, on high for 8 to 10 minutes or till thickened and bubbly, stirring every 2 minutes till mixture starts to thicken, then every 30 seconds. Stir in cheese. Cook, uncovered, on high about 1 minute or till hot and cheese melts.
3. Beer Cheese Soup: Prepare as above, except reduce chicken broth to 1 cup. Stir 3/4 cup beer into soup with the cheese.