Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Wisconsin Vegetable Cheese Soup
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- #58250
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
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.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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.
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.