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 Lawrys 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.