1/4 lb. butter
1 med. onion, chopped
4 c. flour
1 c. cornstarch
3 tsp. paprika
3 tsp. white pepper
8 c. water
3 tbsp. chicken base
8 c. 2% milk
1 1/2 c. carrots, frozen, diced, steamed
1 1/2 c. celery, chopped fine, steamed
1/2 lb. American cheese
1/4 c. parsley, chopped

Yield: 20 servings. Saute onion in butter until lightly browned. Combine flour, paprika, white pepper and cornstarch. Add to butter to make roux. Blend well. Cook 3 to 4 minutes. Slowly add half of the water and all of the chicken base while stirring. Slowly add all of the 2% milk while stirring. Add the remaining water. Stir constantly and cook until thickened. Add steamed carrots and celery. Add cheese and blend. Add parsley.