Wisconsin Vegetable Cheese Soup Recipe

ingredients

5 tablespoons butter or margarine
2 medium carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1/2 green bell pepper, seeded and chopped
5 mushrooms, chopped
1/2 cup cooked ham, finely chopped
1/2 cup flour
2 tablespoons cornstarch
1 quart chicken broth
1 quart milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 pound mild Cheddar cheese, grated
salt
freshly ground black pepper

directions

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.

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

jcet1975 REVIEW:
January 13, 2009

This was great. I put diced chicken in it also and doubled the mushrooms. This only made it better (if you like mushrooms)!! I highly recommend.
jcet1975 REVIEW:
January 13, 2009

This was great. I put diced chicken in it also and doubled the mushrooms. This only made it better (if you like mushrooms)!! I highly recommend.

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