Sautee onion in 2 tablespoons butter or margarine in a heavy saucepan until tender. Add sauerkraut, lima beans, carrots, potatoes and broth. Heat thoroughly.

Melt 6 tablespoons butter or margarine in a heavy 4-quart stock pot. Blend in flour to make roux; cook over medium heat for 5 minutes, stirring constantly. Add pepper and paprika. Remove from heat and slowly stir in milk. Heat to boiling, stirring constantly. Simmer for 1 minute. Add cheese and blend. Do not boil.

Add heated vegetable mixture to cheese soup base. Gently blend together; adjust seasoning and heat to desired serving temperature.

Recipe Courtesy of The Canned Vegetable Council.