CARRIE'S COOKBOOK - Double Cheese Soup

DOUBLE CHEESE SOUP

3T butter
1/4c minced onion
1/4c finely grated carrot
1/4c all-purpose flour
1T chicken bouillon mix
1/2t paprika
1/2t dry mustard
2c milk
1-3/4c water
1-1/2c shredded Mozzarella cheese
1/2c rated Parmesan cheese
cheese cut-outs (optional)
chives (optional)

Melt butter in medium saucepan. Saute onion and carrot until tender. Blend i 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. Garnish with cheese cut-outs and chives, if desired.
Variation: Substitute old Cheddar for both Mozzarella and Parmesan cheeses.