wisconsin cheese soup

How To Make wisconsin cheese soup

• 1

  In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired).
• 2

  Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally.
• 3

  Do not brown.
• 4

  Add flour and cornstarch; cook, stirring constantly, about 3 minutes.
• 5

  Add broth and cook, stirring, until slightly thickened.
• 6

  Add milk, paprika, cayenne and mustard.
• 7

  Stir in cheese gradually, stirring until cheese is melted.
• 8

  To avoid curdling, do not allow soup to boil after cheese is added.
• 9

  Season to taste with salt and pepper.
• 10

  Serve piping hot.
• 11

  Makes about 2 1/2 quarts soup.
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