Ingredients

• 4 cups chopped onions
• 3-1/3 cups water
• 6 celery ribs, chopped
• 4 teaspoons beef bouillon granules
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 1 cup 2% milk
• 1 cup shredded Mexican cheese blend
• Celery leaves and croutons, optional

Description

 

1. In a large saucepan, combine onions, water, celery, bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Transfer mixture to a blender; puree until smooth. Return to saucepan.
2. Combine the flour and milk until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. If desired, garnish servings with celery leaves, croutons, and extra cheese.