Starfish Dreams

2 C chopped onion

2 C butter

1 C flour

6 Tbsp corn starch

1 1/2 tsp paprika

2 tsp salt

1 tsp pepper

1 gallon milk or half-and-half

1 gallon chicken stock (1 gallon water and 16 bouillon cubes)

4 C diced carrots, cooked

4 C diced celery, cooked

4 C shredded sharp cheddar cheese

 

Saute onion in melted butter until transparent but not brown, 5 to 10 minutes.  Add flour, cornstarch, paprika, salt and pepper.  Cook on low heat for about 10 minutes.  Add chicken stock, cook, stirring constantly until thickened.  Puree cooked veggies with some of the milk, add to soup.  Add remaining milk and bring to low simmer.  Add cheese, stir and serve.  This recipe feeds about 20.