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Cheddar Cheese Soup

1/2 cup finely chopped onions
4 tbsp. butter
4 tbsp. flour
1 1/2 tbsp. cornstarch
4 cups chicken broth
4 cups milk
1 cup cooked chopped carrots
1 cup cooked chopped celery
1/8 tsp. paprika
1/2 pound Cheddar cheese, finely cut
chopped parsley

Saute onions in butter until tender and glassy. Add flour and cornstarch, blending well. Add stock and milk gradually, stirring constantly. When boiling, add carrots, celery, paprika and cheese. Cook over low heat until cheese is melted. Add salt, if necessary. Serve hot with finely chopped parsley.