Feed Me That! : Wisconsin Cheese Soup

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Title: Wisconsin Cheese Soup
Categories: Soup Cheese
Yield: 1 Servings

5 tb Butter or margarine

2 md Carrots, finely chopped

2 Celery ribs, finely chopped

1 md 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 tb Cornstarch

1 qt Chicken broth

1 qt Milk

1/2 ts Paprika

1/4 ts Cayenne (up to 1/2 t.)

1/2 ts Dry mustard

1 lb Sharp cheddar cheese, grate

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 2 1/2 quarts soup.

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5	tb	Butter or margarine
2	md	Carrots, finely chopped
2		Celery ribs, finely chopped
1	md	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	tb	Cornstarch
1	qt	Chicken broth
1	qt	Milk
1/2	ts	Paprika
1/4	ts	Cayenne (up to 1/2 t.)
1/2	ts	Dry mustard
1	lb	Sharp cheddar cheese, grate
		Salt
		Freshly ground black pepper