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Cheese Soup

2 cup thinly sliced yellow sweet onions
2 Tbsp butter
1 can chicken broth 14.5 oz -15oz
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cubes (compressed in measuring cup)
1 1/2 - 1 3/4 cup white sauce (Below)
Shredded cheddar cheese for garnish

In 2-quart saucepan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear
but not brown. Add chicken broth from can, chicken bouillon cubes,
salt, pepper, and stir until completely heated through. Add white
sauce and Velveeta cheese. White sauce will be thick because it
has been remove from the heat. Simmer on medium low heat until the
cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 min. to 45
min. Serve with a garnish of shredded cheddar cheese, and a couple
of slices of warm dark Russian Bread.


Thick White Sauce

3 Tbsp. Butter
3 Tbsp. Flour
1/4 tsp. Salt
1 1/2 cup Whole Milk

In a 1-quart saucepan melt butter and add flour, cook on medium
heat until the flour turns thick and comes away from the side of
the saucepan. Pour milk in flour a little at a time and stir
constantly, add salt. Mixture should thicken and become like thick
pudding. Remember to stir constantly taking care not to let mixture
lump, set aside off from heat until ready to use for the soup.

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