Ingredients
4 cups chopped onions3-1/3 cups water6 celery ribs, chopped4 teaspoons beef bouillon granules3/4 teaspoon salt1/2 teaspoon pepper1/2 cup all-purpose flour1 cup 2% milk1 cup shredded Mexican cheese blendCelery leaves and croutons, optional
Preparation
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.
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.
