CANADIAN CHEDDAR SOUP

1 large chopped onions
1 stalk celery, chopped
2 teaspoons butter
1 teaspoon flour
1 teaspoon dry mustard
1 teaspoon paprika
3 cups chicken stock
1 tablespoon chopped chives
1/2 teaspoon hot pepper sauce
2 dashes Worcestershire
salt and pepper to taste
2 cups half and half
2 cups grated cheddar cheese

Saute onion and celery in butter until translucent, about 10 minutes.

Stir in flour and cook until mixture bubbles.

Stir in mustard and paprika. Add chicken stock and stir. Bring to a boil. Reduce heat and simmer for 10 minutes.

Season with chopped chives, hot pepper sauce, Worcestershire, salt and pepper.

Stir in half and half. Add grated cheese. Stir and melt. DO NOT BOIL.

Serve hot.

Servings: 6