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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • In a medium saucepan, melt butter. Add onion and cook until tender. Stir in flour. Slowly pour broth and milk into mixture. Cook and stir until thickened and bubbly. (For a very smooth texture, puree the soup in batches in a blender; return to saucepan and heat through.)

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  • Stir in cheese, a little at a time. Stir in pepper. Cook and stir until cheese is melted.

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  • Arrange 3 pieces of toasted rye bread in each of 4 soup bowls. Ladle soup over bread. Makes 4 side-dish servings.

To Use Your Microwave:

In a microwave-safe 2-quart casserole, combine butter and onion. Microcook, covered, on 100 percent power (high) for 3 to 4 minutes or until onion is tender, stirring once. Stir in flour. Stir in broth and milk. Cook, uncovered, on high for 4 to 6 minutes or until thickened and bubbly, stirring every 2 minutes until mixture starts to thicken. Cook, uncovered, for 2 minutes more, stirring every 30 seconds. Add cheese, a little at a time, and pepper; stir until cheese is melted. Serve in bowls as above.

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