1/4 c finely chopped onion
3 Tb butter
1 Tb chicken boullion mix
1/2 tsp dry mustard
2 c water
1/4 c finely grated carrot
3 Tb flour
1/2 tsp paprika
2 c milk
2 c shredded old cheddar cheese
 

Saute onion and carrot in butter. Blend in flour, boullion, paprika and mustard. Stir in milk and water. Cook until thick. Remove from heat. Add cheese and stir until melted. Garnish with toasted cheddar croutons and parsley.

Makes 5 cups.