Cheddar Cheese Soup

1 cup chopped onion

1/2 stick butter

1/4 cup flour

2 Tbs. Dijon Mustard

1/4 tsp. ground white pepper

2 cans (14-1/2 oz. each) vegetarian vegetable broth (I always use Swanson’s)

2 cups milk (I used 1% and it was fine)

4 cups KRAFT Shredded Cheddar Cheese

DIRECTIONS
Cook onion in butter in a large saucepan on medium-high heat until tender.

Add flour, mustard, and pepper.

Stir until blended and slowly add broth. (This is when you can add in vegetables!)

Add milk and mix well.

Bring to boil; cook until thickened, stirring constantly.

Add in cheese until melted.

Add crackers if desired.