serves 6

1 large chopped onions
1 stalk celery, chopped
2 teaspoons butter
1 teaspoon flour
1 teaspoon dry mustard
1 teaspoon paprika
3 cups chicken stock
2 cups half and half
2 cups grated cheddar cheese
1/2 teaspoon hot pepper sauce
2 dashes Worcestershire
salt and pepper to taste
1 tablespoon chopped chives


Sauté onion and celery in butter until translucent, about 10 minutes. Stir in flour and cook until mixture bubbles.
Stir in mustard and paprika.
Add chicken stock and stir. Bring to a boil. Reduce heat and simmer for 10 minutes.
Season with hot pepper sauce, salt, pepper, Worcestershire and chopped chives.
Add grated cheese. Stir and melt. DO NOT BOIL. Serve hot.