Recipe: WISCONSIN CHEESE SOUP

Title: WISCONSIN CHEESE SOUP
Categories: Soups, Cheese/eggs
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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