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Cream of Cheese Soup
2 tb Butter or margarine
3 Green onion, thinly sliced
1/2 c Thinly sliced celery
1 1/4 c Water
1/2 c Half-and-half
2/3 c Past. Process cheese spread
1 t Instant chicken bouillon
1/8 ts Ground nutmeg
1/3 c Dry white wine
Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each serving with paprika and garnish with croutons.
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