Canadian Cheese Soup - (2-1/2 quarts)

Cook in microwave (or on stovetop), and set aside:

3/4 cup diced carrots, (or more to 1 cup)

3/4 cup diced celery, (or more to 1 cup)

Saute in soup pot until onion is transparent, but not brown:

1/2 cup chopped onion

1/2 cup butter

Add and cook on low heat for 5 - 10 minutes:

1 cup flour

1/3 cup cornstarch

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

(Note: the above mixture is REALLY thick, so I don't usually let it cook for more than a minute or two before I begin adding the liquid)

Add, stirring constantly, until thickened (I usually stir regularly, and keep a close eye):

1 quart half-and-half or milk

1 quart chicken stock (water and boullion)

Add:

Cooked Veggies

Adjust seasonings to taste

Just before serving, stir in:

1 cup shredded sharp cheddar cheese