Step 1

Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes.

Step 2

Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce.

Step 3

Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.

Step 4

Simmer over medium-low heat.

Step 5

In a small bowl or cup, whisk the 1/2 cold water (or additional broth) together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth.

Step 6

Add additional salt and pepper to taste.  Add cheese and cook just until cheese is melted.

Step 7

Reduce heat until ready to serve.