Canadian Cheese Soup

From Lion House Cookbook

½ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1½ TBL cornstarch
½ tsp paprika
½ tsp salt
¼ tsp white pepper
1 quart milk, heated
1 quart chicken stock, heated
¾ cup diced carrots, cooked
¾ cup diced celery, cooked
1 cup shredded sharp cheese
¼ cup chopped parsley

Sauté onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring continuously, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley (optional). Amount of vegetable may be increased to 1 cup if thicker soup is desired.

I added some cooked long grain rice, cooked/cubed chicken, grated swiss and sharp cheddar cheese for a heartier soup.