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Cheese Velvet Soup

1/4 c Butter (or marg.)
1/4 c Onion; minced
1/4 c Flour, all-purpose
1 ts Salt
4 c Milk
1 c Cheese, American; shredded
1/2 c Peas, green; frozen, cooked
1/4 c Pimiento; diced


Melt butter in a 3-quart Dutch oven over low heat. Saute onion until tender. Blend in flour and salt; cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.


Reduce heat; add cheese, stirring until melted. Stir in peas and pimiento; heat soup thoroughly (do not boil).


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