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Cheese Soup

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1/2 c Carrots

1/4 c Onions

1/2 c Margarine or butter

1 tb Salt

1/2 ts Pepper

1/2 ts Paprika

1/3 c Flour

1 pt Milk

1 cn Cream of Cheddar soup

1 qt Chicken stock

1 ts Worcestershire sauce

1 ts Lawry’s seasoning salt

1 ts MSG (optional)

Chop carrots and onions extra fine and saute in 2 Tablespoons butter. Add salt, pepper and paprika. Make a roux with the remaining butter and flour. Bring milk to a boil and thicken with the roux; add the cream of Cheddar “soup”, chicken stock, and seasonings. Stir and simmer until hot. this should yield approximately 2 quarts.

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