Canadian Cheese Soup

Canadian Cheese Soup
½ cup Chopped onion
½ cup Butter or margarine
1 cup Flour
1/3 cup Cornstarch ½ tsp Paprika ½ tsp Salt
¼ tsp White Pepper
1 quart Half-and-half or milk, heated
1 quart Chicken Stock, heated
¾ cup Diced carrots, cooked
¾ cup Diced Celery, cooked
1 cup Shredded Sharp Cheddar cheese
¼ cup Chopped parsley

10 servings: 2 ½ quart

Sauté onion in melted butter until transparent, but not brown, 5-10 minutes. Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add half-and-half or milk and chicken stock; cook, stirring constantly, until thickened. Chop cooked vegetables very fine, or mash slightly; add to milk mixture. Adjust seasonings to taste. Just before serving, stir in shredded cheese and chopped parsley.
Note: Amount of vegetable may be increased if thicker soup is desired. Use 1 cup added vegetables in 10-serving recipe. (Servings are based on one-cup amounts.)

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