2 tablespoons butter
2 tablespoons chopped onion
1/1 cup all-purpose flour
1 ¼ teaspoons dry mustard ¼ teaspoon garlic powder ¼ teaspoon paprika
2 teaspoons Worcestershire sauce
1 ½ quarts milk
3 tablespoons chicken seasoned stock base
1 ½ cups sliced celery
2½ cups (10 ounces) shredded Cheddar cheese
1. Melt butter in a 3-quart saucepan. Add onion and saute until tender. Stir in flour, mustard, garlic powder, paprika, and Worcestershire sauce.
2. Remove from heat; gradually add milk, stirring constantly. Add chicken stock base and celery; mix well. Cook over low heat, stirring occasionally, until thickened. Add cheese and stir until cheese is melted and soup is desired serving temperature; do not boil.
3. Serve topped with chopped green pepper, pimento strips, toasted slivered almonds, or cooked crumbled bacon.
ABOUT 2 QUARTS