1 cup chopped onion
2 tablespoons butter
2 cups shredded cabbage
1 (10 ounce) package frozen lima beans, cooked and drained
1 cup sliced carrots
1 cup diced potatoes
1 cup chicken broth
1/2 teaspoon salt
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
Sauté onion in 2 tablespoons butter in a heavy saucepan until tender, about 3
minutes. Add cabbage, beans, carrots, potatoes, broth and salt. Cover; simmer
until carrots and potatoes are tender, about 20 minutes.
Meanwhile, melt 1/4 cup butter in a 4-quart Dutch oven. Blend in flour, paprika
and pepper. Remove from heat; stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Remove from heat; stir in cheese until melted. If necessary, return to low heat
to finish melting cheese. (Do not boil.)
Add vegetables with liquid to cheese soup base. Heat to serving temperature.
