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.