Chowdery Cheese Soup
Source: Pillsbury

6 strips bacon
1/4 cup chopped onion
2 tbsp flour
1/4 tsp dry mustard
1/8 tsp pepper
1 tsp Worcestershire sauce
3 cups milk
2 cups shredded cheese
Popcorn

Cook bacon until crisp, remove from pan and reserve about 2 tbsp drippings. Saute onions in drippings until tender. Blend in flour, mustard, pepper and Worcestershire sauce. Gradually add milk, stirring constantly. Cook for about 10 minutes, until slightly thickened. Stir in cheese and crumbled bacon.

Cook over low heat, stirring occasionally, until the cheese is melted. Serve hot, garnished with popcorn.