2/3 c. chopped onions
1 c. chopped celery
1 c. grated carrots
1/2 c. butter
2 cans (13 3/4 oz.) chicken broth
12 oz. sharp Cheddar cheese
1/4 c. flour
2 tbsp. cornstarch
1/4 tsp. paprika
1/4 tsp. white pepper
1 1/2 tsp. parsley
4 c. milk
10 oz. frozen broccoli
1 tsp. salt

Saute onions, celery and carrots in butter. Stir in chicken broth. Cover and simmer for 5 minutes. Combine dry ingredients, seasoning, vegetables and broth. Cover and simmer until thick, stirring occasionally. Add milk when soup is hot. Add cheese that has been cut into small cubes. When cheese melts its ready to serve. Cook broccoli tender crisp and add to soup.