Buttery onion soup

Yield: 6 servings

Measure Ingredient
2 cups Onions; thinly sliced
½ cup Margarine
¼ cup Flour
2 cups Chicken broth
2 cups Milk
1¾ cup Mozzarella cheese shreded (6-8 oz)
Salt & pepper; to taste
Croutons; optional

COUNTRY WOMAN 01/93

In a large kettle, saute onions in margarine over low heat until tender and transparent, about 20-30 minutes. Blend in flour.

Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute more; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil).

Season to taste with salt and pepper. Serve with croutons if desired.

Yield: 6 servings (about 1½ qts.) A recipe of Sharon Berthelote of Sunburst, Montana.

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