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Wisconsin Cheese Soup

Source of Recipe

from state recipes/mimi's cyber kitchen


Recipe Introduction

Serve hot with crusty bread and a salad.

List of Ingredients

Wisconsin Cheese Soup

5 tbsp. butter
2 chopped carrots
2 stalks chopped celery
1 chopped green bell pepper
1 chopped onion
5 chopped button mushrooms, optional
1/2 c. chopped ham, optional
1/2 c. flour
2 tbsp. cornstarch
4 c. chicken broth
4 c. milk
1/2 tsp. paprika
1/4 tsp. ground cayenne pepper
1/2 tsp. ground dry mustard
2 c. shredded sharp Cheddar cheese
salt and pepper to taste

In a large heavy stockpot, melt the butter.
Add the carrots, celery, onion, green pepper, mushrooms, and ham.
Cook over a medium heat until the vegetables are crisp tender, about 10 minutes, stirring occasionally, being careful not to brown.
Stir in the flour and cornstarch. Cook, stirring constantly, for about 3 minutes.
Add the broth and continue to cook, stirring constantly, until slightly thickened.
Blend in the milk, paprika, cayenne, and mustard.
Stir the cheese in, gradually, stirring until the cheese is all melted.
To avoid curdling, do not allow the soup to boil after the cheese is added.
Season to taste with salt and pepper.
Makes 6 servings.


Recipe