- In large pot, melt butter on medium high; cook onion, for about 3 minutes or until tender. Add water and chicken broth mix; bring to boil on high heat. Add vegetables; bring to boil. Reduce heat to medium and cook 2 minutes or until vegetables are tender crisp.
- Whisk flour into milk and gradually pour into pot while stirring in paprika and mustard. Cook, stirring often, for 5 minutes or until slightly thickened.
- Remove from heat. Add Canadian Cheddar and stir until melted. Season to taste with salt and pepper.
- Sprinkle additional shredded Cheddar over each serving.