CHEESY VEGETABLE SOUP

1/2 cup chopped onion
8 tablespoons butter or margarine, divided use
2 (15 oz.) cans chicken broth (low sodium)
1 (15 oz.) can sauerkraut, drained and rinsed
1 (15 oz.) can lima beans, drained
1 (15 oz.) can sliced carrots, drained
1 (15 oz.) can diced potatoes, drained
6 tablespoons butter or margarine
1 tablespoon flour
1/2 teaspoon white pepper
1/2 teaspoon paprika
4 cups low fat milk
2 cups shredded Cheddar cheese

Sautee onion in 2 tablespoons butter or margarine in a heavy saucepan until tender.

Add broth, sauerkraut, lima beans, carrots, potatoes. Heat thoroughly.

Melt 6 tablespoons butter or margarine in a heavy 4-quart stock pot. Blend in flour to make roux; cook over medium heat for 5 minutes, stirring constantly.

Add pepper and paprika. Remove from heat and slowly stir in milk. Heat to boiling, stirring constantly. Simmer for 1 minute.

Add cheese and blend. Do not boil.

Add heated vegetable mixture to cheese soup base. Gently blend together; adjust seasoning and heat to desired serving temperature.

Servings: 12