Wisconsin Cheese Soup

Nancy R

By
@Robeyone



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Rating:
★★★★★ 2 votes
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Ingredients

5 Tbsp
butter
2
medium carrots, finely chopped
2
celery ribs, diced
1
medium onion, finely chopped
1/2
green pepper, chopped
5
mushrooms, chopped
1/2 c
cooked ham, finely chopped, optional
1/2 c
flour
2 Tbsp
cornstarch
1 qt
chicken broth
1 qt
milk
1/2 tsp
paprika
1/4 tsp
cayenne
1/2 tsp
dry mustard
1 lb
sharp cheddar cheese, grated
salt
freshly ground black pepper

Step-By-Step

1In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired).

2Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally.

3Do not brown.

4Add flour and cornstarch; cook, stirring constantly, about 3 minutes.

5Add broth and cook, stirring, until slightly thickened.

6Add milk, paprika, cayenne and mustard.

7Stir in cheese gradually, stirring until cheese is melted.

8To avoid curdling, do not allow soup to boil after cheese is added.

9Season to taste with salt and pepper.

10Serve piping hot.

11Makes about 2 1/2 quarts soup.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy