Recipe: Cheddar Cheese Soup (repost)

CHEDDAR CHEESE SOUP

1 small onion, chopped
1 medium stalk celery, thinly sliced
2 T. butter or margarine
2 T. all-purpose flour
1/4 tsp. pepper
1/4 tsp. dry mustard
1 (10 3/4 oz.) can condensed chicken broth
1 C. milk
2 C. (8 oz.) shredded Cheddar cheese
Paprika

Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.