Recipe - Golden Cheese Soup

2 One half cup Chopped onion
1 One fourth cup Butter or margarine
1 One fourth cup Allpurpose flour
1 One fourth cup Cornstarch
2 One half teaspoon Paprika
5 teaspoon Salt
2 One half teaspoon Pepper
5 qt Chicken broth
5 qt Milk
5 cup Chopped carrots, cooked
5 cup Chopped celery, cooked
10 cup (2 One half pounds) shredded
sharp cheddar cheese
2 One half cup Chopped fresh parsley

Here are some more "recipes for a large crowd" Again, from "Taste of Home"

In a large Dutch oven over medium heat, sauté onion in butter until tender.
Combine flour, cornstarch, paprika, salt and papper; stir into pan until a
smooth paste forms. Gradually add broth, stirring constantly. Bring to a
boil; cook and stir for 2 minutes or until thickened. Gradually add milk,
stirring constantly. Add carrots, celery and cheese. Cook and stir over
low heat until cheese is melted and soup is heated through. Add parsley
just before serving. Yield: 50 (1cup) servings
Posted to EATL Digest 22 October 96

Date: Wed, 23 Oct 1996 11:51:23 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA