- Servings: 4
Ingredients:
| 2 Tbsp | Butter |
| ½ cup | Finely Chopped Vidalia Onion |
| ¼ cup | Minced Celery |
| 2 Tbsp | Flour |
| ½ tsp | Pepper |
| ½ tsp | Dry Mustard |
| 1 cup | Milk |
| 1¾ oz can | Chicken Broth |
| ¼ cup | Dry White Wine |
| 2¼ cups | Shredded Sharp Cheddar Cheese |
| 1 Tbsp | Snipped Fresh Chives |
Directions:
Melt butter in a 2 quart saucepan over medium heat. Add onion and celery then cook 3 minutes. Stir in flour, pepper and mustard. Slowly stir in milk and broth. Add white wine. Allow mixture to come to a boil and cook 1 minute, stirring constantly. Stir in cheese. Reduce heat to low, and stirring constantly, cook until cheese has melted. Ladle into 4 soup bowls. Garnish top of soups with fresh chives.
