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Wisconsin Cheese Soup




Source of Recipe


marla
Wisconsin Cheese Soup

5 T Butter or margarine
2 med Carrots, finely chopped
2 Celery ribs, finely chopped
1 med Onion, finely chopped
1/2 Green pepper, seeded and - chopped
5 Mushrooms, chopped
1/2 C Cooked ham, finely chopped - optional
1/2 C Flour
2 T Cornstarch
1 qt Chicken broth
1 qt Milk
1/2 t Paprika
1/4 t Cayenne (up to 1/2 t.)
1/2 t Dry mustard
1 lb Sharp cheddar cheese, grated
Salt
Freshly ground black pepper

In a large heavy kettle, melt butter or margarine; add carrots, celery,
onion, green pepper, mushrooms and ham (if desired). Cook over medium
heat until vegetables are crisp tender, about 10 minutes, stirring
occasionally. Do not brown. Add flour and cornstarch; cook, stirring
constantly, about 3 minutes. Add broth and cook, stirring, until
slightly thickened. Add milk, paprika, cayenne and mustard. Stir in
cheese gradually, stirring until cheese is melted. To avoid curdling,
do not allow soup to boil after cheese is added. Season to taste with
salt and pepper. Serve piping hot. Makes about 2½ quarts soup.