From the Kitchen of:  Bonnie

Source:  Company's Coming Soups and Sandwiches

 

2	tbsp.	butter or margarine
1	tbsp.	all-purpose flour
4	cups	beef stock
14	oz.	canned tomatoes, mashed
1	cup	finely chopped onion
2	tsp.	chili powder
1/2	tsp.	dry mustard powder
1/2	tsp.	paprika
2	cups	grated Monterey Jack cheese
		chives or parsley for garnish

Melt butter in saucepan.  Stir in flour.  Add stock, stirring until it boils and thickens.

Add tomatoes, onion, chili powder, mustard and paprika.  Bring to boil.  Cover and simmer 20 minutes.

Add cheese.  Stir to melt.  Garnish with chopped chives or chopped parsley.

Makes about 6 cups.