Canadian Cheese Soup (served @ spring 2010 RS conference)

Canadian Cheese Soup (Makes 10 one-cup servings)
½ cup chopped onions
¼ cup butter
¼ cup flour
1 ½ Tablespoon cornstarch
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 quart heated milk
1 quart heated chicken stock
¾ cup (or more) finely diced cooked carrots
¾ cup (or more) finely diced cooked celery
1 cup shredded cheddar cheese

Sautee onion in butter 5-10 minutes. Add flour, corn starch, paprika, salt, and pepper. Cook on low 10 minutes. Add milk and chicken stock. Cook, stirring constantly until thickened. Add vegetables (make them very fine or mash. More vegetables may be added to make a thicker soup). Just before serving stir in cheese until melted.