1 lb. fish fillets
2 tbsp. butter
6 tbsp. chopped onion
1 c. chopped carrot
6 tbsp. chopped celery
1/4 c. flour
1/2 tsp. salt
dash of paprika
2 cans chicken broth (10 oz. size, undiluted)
3 c. milk (whole or skim)
1 c. grated cheese

Cut fish into 1-inch cubes. Cook onion, carrot and celery in butter until onion is transparent. Blend in flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add broth and milk. Cook, stirring constantly, until thickened. Add fish; simmer until fish flakes easily (5 minutes). Add cheese and stir until melted.

Yield: 2 1/2 quarts.