Cheese Vegetable Soup

1/4 cup (1/2 stick) butter
1/2 cup minced onion
1/2 cup flour
1/4 tsp. baking soda
1 1/4 tsp. salt
1/4 tsp. paprika
2 1/2 cups milk
2 1/2 cups bouillon or broth
1/2 cup diced carrots
1/2 cup diced celery
1/4 lb. sharp Cheddar cheese, cubed
1 tbs. chopped parsley

In a large saucepan, melt butter. Sauté onion lightly.
Add flour, baking soda and seasonings; blend well.

Slowly add milk and bouillon to butter-flour mixture, stirring constantly
to make a smooth white sauce.

Add vegetables and cheese cubes.

Simmer 15 minutes or until vegetables are tender and cheese is melted.

DO NOT BOIL. (If soup boils it may curdle.)