CHEDDAR CHEESE SOUP INGREDIENTS: 1/2 cup chopped onion                     3/4 to 1 cup chicken broth 1/2 cup butter or margarine                 4 cups milk (whole) 2/3 cup all-purpose flour                      1 can (11 oz) cream of chicken soup, undiluted 1 teaspoon dry mustard                       1 teaspoon salt 1 teaspoon paprika                              3 cups Extra Sharp Cheddar cheese, shredded    Fresh or dried chives, optional In a large saucepan, sauté onion in butter until tender.  Combine flour, mustard, paprika and salt; add to saucepan.  Stir to make a smooth paste (rue).  Gradually add milk and soup;  cook and stir until thick, about 10 minutes.  Add the cheese and chicken broth; stir until cheese is melted.  Garnish with chives if desired. Recipe from Joyce Ann Porter, Adcock Family Traditions Cookbook 1997