Wisconsin Cheese Soup I

Vegetables sauteed in butter and chopped ham are simmered in chicken broth and milk seasoned with cayenne, paprika, and dry mustard in this rich corn starch thickened soup with cheddar cheese.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 433 Calories

Ingredients

• 2 tablespoons cornstarch
• ½ cup all-purpose flour
• 1 onion, chopped
• salt to taste
• 4 cups milk
• 2 cups shredded sharp Cheddar cheese
• ground black pepper to taste
• 2 stalks celery, chopped
• ½ teaspoon paprika
• 4 cups chicken broth
• 1 green bell pepper, chopped
• ¼ teaspoon ground cayenne pepper
• 2 carrots, chopped
• ½ cup chopped ham
• 5 tablespoons margarine
• ½ teaspoon ground mustard
• 5 button mushrooms, chopped

Recipe Instructions

Step 1

In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.

Step 2

Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.

Step 3

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.