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Double Cheese Soup

3 tb Butter (45mL)
1/4 c Onion, minced (50mL)
1/4 c Carrot, fine grate (50mL)
1/4 c All purpose flour (50mL)
1 tb Chicken bouillon (15mL)
1/2 ts Paprika (2mL)
1/2 ts Dry mustard (2mL)
2 c Milk (500mL)
1 3/4 c Water (425mL)
1 1/2 c Mozzarella cheese (375mL)
1/2 c Parmesan cheese (125mL)

Melt butter in medium saucepan. Saut onion and carrot until tender. Blend in flour, bouillon mix, paprika and dry mustard.

Gradually stir in milk and water. Cook and stir over medium heat until mixture boils and thickens. Remove from heat.

Add mozzarella and Parmesan cheeses; stir until melted.

Makes 5 cups (1.25L)

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