1/2 c Carrots
1/4 c Onions
1/2 c Margarine or butter
1 tb Salt
1/2 ts Pepper
1/2 ts Paprika
1/3 c Flour
1 pt Milk
1 cn Cream of Cheddar soup
1 qt Chicken stock
1 ts Worcestershire sauce
1 ts Lawry’s seasoning salt
1 ts MSG (optional)
Chop carrots and onions extra fine and saute in 2 Tablespoons butter. Add salt, pepper and paprika. Make a roux with the remaining butter and flour. Bring milk to a boil and thicken with the roux; add the cream of Cheddar “soup”, chicken stock, and seasonings. Stir and simmer until hot. this should yield approximately 2 quarts.