1 tablespoon butter or margarine
1 tablespoon all-purpose flour
2 tablespoons salt
1 tablespoon prepared horseradish
1 teaspoon paprika
1 1/2 cups milk
1 (12 fluid ounce) can or bottle condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle milk
1 cup shredded sharp Cheddar cheese
In a medium saucepan over medium heat, combine butter, flour, salt, horseradish, paprika and milk. Combine well and heat through. Reduce heat to low and bring to a rolling boil. Cover and simmer for 5 minutes.
Stir in soup, cheese and butter mixture. Return to a low heat, stirring frequently, to keep soup mixture from sticking to bottom of pan.
While soup mixture is heating, remove cheese from bottom of pan and add it to soup mixture. Remove from heat. Allow cheese to melt. Spoon soup mixture into 8 glasses of ice cream. Garnish with cheese slices.