8	oz.	margarine
8	oz.	chopped onions
4	oz.	all-purpose flour
2	oz.	cornstarch
1	tsp.	paprika
2	tbsp.	salt
1	tsp.	white pepper
1	gal.	milk
1 1/2	gal.	chicken stock
1	lb.	carrots, finely diced
12	oz.	celery, finely diced
1	lb.	sharp cheddar cheese, shredded
1/2	cup	chopped fresh parsley

Saute onion in margarine until lightly browned.

Add flour and cornstarch. Blend. Cook for 5 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 to soup.

Add cheese and stir until melted.

Garnish with chopped parsley