Canadian Cheese Soup

From the Lion House Cookbook

½ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1½ tablespoons cornstarch
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 quart milk, heated
1 quart chicken stock
¾ cup diced carrots, cooked
¾ cup diced celery, cooked
1 cup sharp cheddar cheese, grated
¼ cup chopped parsley

Sauté onion in butter until transparent, but not brown. Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes, stirring occasionally. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked very fine, or mash slightly. Add them to the milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetables may be increased if thicker soup is desired. Use 1 cup veggies for thicker soup. This recipe can easily be doubled or tripled for larger quantities. Makes 10 servings.