Canadian Cheese Soup

I don't know why it is called 'Canadian'...but it's good soup.  The recipe was one served at a place called The Beanery in Cache Junction, Utah.  Cache Junction was a railroad town with restaurants, hotel, bank and more.  Now it is mostly gone.  The recipe surfaced when we were putting together an exhibit about the coming of the railroad to Cache Valley for the local Pioneer Museum.

1/2 c. finely chopped onion
1/4 c. butter or margarine
1/2 c. flour
4 c. milk
4 c. chicken broth
1/2 c. finely diced carrots
1/2 c. finely diced celery
dash of salt
dash of paprika
1 c. sharp cheese, diced  (processed or regular cheese)

Cook onion in butter until tender but not brown.  Blend in flour.  Add milk, broth, carrots, celery, salt and paprika.  Cook over medium heat until mixture thickens and bubbles and vegetables are done.  Reduce heat, add cheese and stir to melt.  Simmer 15 min.   Serves 8

note:  I find it best to have veggies precooked, then add cheese until melted and remove from heat immediately.