1. Into a soup pot set over medium heat, add the butter and when melted and sizzling, add the onions and cook until translucent (do not caramelize). Make a clearing in the center and add the celery and carrots. Cook until the celery and the carrots are fork tender
2. Pour in the 2 cups of chicken bone broth, the cream and water. Stir to combine. Cover pot with lid and cook at a simmer for 5 minutes
3. Add the grated cheddar, season with salt, pepper and paprika, stir to combine. Reduce heat to medium low and cook uncovered for 10 minutes, stirring occasionally
4. OPTIONAL: To thicken the soup, if desired, sprinkle the glucomannan into the soup and stir well. Let the soup rest for 5-10 minutes and check for desired thickness of soup
By Angela Wilkes
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