Canadian Cheese Soup

entry by Yolanda Davenport (Lion House Cookbook)

½ cup chopped onions
1/4 cup butter or margarine
1/4 cup flour 1 quart milk
1 ½ T cornstarch 1 quart chicken stock
½ t Paprika 3/4 cup diced carrots cooked
½ t. salt 3/4 cup diced celery
1/4 t. pepper 1 cup shredded sharp cheddar cheese
1/4 cup chopped parsley

Saute’ 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 milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to 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. Makes 10 one cup servings.