Creamy Cheesy Vegetable Soup

1. 1 large onion, chopped
2. 5 tablespoons butter, divided
3. 2 cups water
4. 2 cups shredded cabbage
5. 1-1/2 cups frozen lima beans, thawed
6. 1 cup sliced carrots
7. 1 cup diced peeled potatoes
8. 1 tablespoon chicken bouillon granules
9. 3 tablespoons all-purpose flour
10. 1/4 teaspoon paprika
11. 1/4 teaspoon pepper
12. 2 cups milk
13. 1 cup half-and-half cream
14. 1-1/2 cups (6 ounces) shredded cheddar cheese
15. Minced fresh parsley

Instructions

1. In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
2. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley.