1 c. butter
1 c. onion
1 c. flour
7 tbsp. cornstarch
1 tsp. paprika
2 tsp. salt
1 tsp. pepper
1 gallon milk
1 1/2 gallons stock
1 lb. carrots, finely chopped
12 oz. celery, finely chopped
5 lbs. Cheddar cheese, shredded

Saute onion in butter until lightly browned. Add flour and cornstarch. Blend. Cook 3 to 4 minutes. Add seasonings and blend. Add milk and stock slowly, while stirring. Cook until thickened. Cook carrots and celery until tender, but slightly crisp. Add cheese and blend at low temperature.