In medium saucepan, melt butter. Sauté onion and carrot until tender. Blend in flour, broth mix, paprika and mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
Remove from heat, add Mild Cheddar cheese and stir until cheese is melted.
Sprinkle each portion with more paprika and serve.
Tips: Most soups will benefit from simmering for an hour or so. But you’ll generally want to wait until it’s time to serve before adding the cheese.