1/2 c. butter
6 tbsp. flour
2 tbsp. chopped chives
2 tsp. paprika
1 tsp. dry mustard
1/2 tsp. salt
Dash of pepper
1 qt. chicken broth
1 qt. half & half
1 lb. cream cheese
2 cloves garlic, minced
2 tsp. caraway
2 tsp. basil
2 tsp. dillweed

Melt butter in soup pan. Blend in flour, chives, paprika, mustard, salt, pepper. Cook several minutes. Add broth and half and half. Stir and cook until smooth. Reduce heat to low and add cheese and herbs. Stir until melted.