1/2 c. finely chopped onions
4 tbsp. butter
4 tbsp. flour
1 1/2 tbsp. cornstarch
4 c. chicken stock
4 c. milk
1 c. cooked, chopped carrots
1 c. cooked, chopped celery
Chopped parsley
1/8 tsp. paprika
1/2 lb. Wisconsin Cheddar cheese, finely cut

Saute onions in butter until tender and glassy. Add flour and cornstarch, blending well. Add stock and milk gradually, stirring constantly. When boiling, add carrots, celery, paprika and cheese. Cook over low heat until cheese is melted. Add salt if necessary. Serve hot with finely chopped parsley.