Instructions: In a large Dutch oven over medium heat, saute onion in butter until tender.

Combine flour, cornstarch, paprika, salt and papper; stir into pan until a smooth paste forms. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually add milk, stirring constantly. Add carrots, celery and cheese. Cook and stir over low heat until cheese is melted and soup is heated through. Add parsley just before serving.

Yield: 50 (1-cup) servings

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