Cheese Soup With Pumpernickel Croutons

---

A hearty soup, great topped with the croutons. A tossed salad would go good along side.

---

Steps

---

Preheat oven to 375f place bread cubes on a jellyroll pan , and bake at 375f for 15 minutes or until toasted.

---

While the croutons bake , combine onion , carrot , and celery in a food processor , and pulse until chopped.

---

Melt butter in a large saucepan over medium-high heat.

---

Add vegetables.

---

Saut 4 minutes or until tender.

---

Lightly spoon flour into dry measuring cup.

---

Level with a knife.

---

Gradually add 1 can of broth to flour in a medium bowl.

---

Stir well with a whisk.

---

Add flour mixture to pan.

---

Stir in 1 can of broth.

---

Bring to a boil.

---

Reduce heat to medium , and cook 10 minutes or until thick.

---

Stir in milk , salt , paprika , and pepper.

---

Cook for 10 minutes.

---

Remove from heat.

---

Add the cheese , and stir until cheese melts.

---

Ladle soup into bowls and top with croutons-- about 8 servings.

---

Ingredients

---

pumpernickel bread, onion, carrot, celery, butter, flour, chicken broth, 2% low-fat milk, salt, paprika, fresh ground black pepper, reduced-fat sharp cheddar cheese