Lion House Canadian Cheese Soup

1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
1 1/2 T cornstarch
1/2 t paprika
1/2 t salt
1/4 t pepper
1 quart milk, heated
1 quart chicken stock, heated
3/4 c. diced carrots, cooked
3/4 c. diced celery, cooked
1 c. shredded sharp Cheddar cheese
1/4 c. chopped parsley

Saute' onion in melted butter until transparent but not brown, ( 5 to 10 min). Add flour, cornstarch, paprika, salt, and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to the milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley. Amount of vegetable may be increased if thicker soup is desired. Makes about 2 1/2 quarts.