Buttery Onion Soup – Cheese

—–COUNTRY WOMAN 01/93—– 2 c Onions — thinly sliced

1/2 c Margarine

1/4 c Flour

2 c Chicken broth

2 c Milk

1 3/4 c Mozzarella cheese shreded

-(6-8 oz) Salt & pepper — to taste Croutons — optional

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 1/2 qts.) A recipe of Sharon Berthelote of Sunburst,

Montana.