1. In a 3 or 4 quart pot melt margarine and blend in flour. Cook about 5 minutes on low heat. Add salt and milk. Cook until thickened. 2. Turn down heat and add grated cheese. Stir until melted, keeping heat low. 3. Partially cook vegetables in chicken stock and add to cheese and milk mixture. 4. Bring to a low simmer, but do not boil or cheese will curdle. 5. Check for taste, adding more salt if needed. 6. Add paprika for nice color. ---------------------------------------------------------------------------
Nutrition
Ingredients
