wisconsin cheese soup

Name: Wisconsin Cheese Soup
Ingredients: 5 tablespoon(s) 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 cup(s) cooked ham, finely chopped, optional; 1/2 cup(s) flour; 2 tablespoon(s) cornstarch; 1 quart(s) chicken broth; 1 quart(s) milk; 1/2 teaspoon(s) paprika; 1/4 teaspoon(s) cayenne; 1/2 teaspoon(s) dry mustard; 1 pound(s) sharp cheddar cheese, grated; - salt; - freshly ground black pepper

(2 RATINGS)

105 Pinches 1 Photo

Nancy R

Durham, NC

Updated on Aug 21, 2010

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Ingredients

5 tablespoons 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 cup cooked ham, finely chopped, optional
1/2 cup flour
2 tablespoons cornstarch
1 quart chicken broth
1 quart milk
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1 pound sharp cheddar cheese, grated
- salt
- freshly ground black pepper

How To Make wisconsin cheese soup

Step 1

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

Step 2

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

Do not brown.
Step 4

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

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

Add milk, paprika, cayenne and mustard.
Step 7

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

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

Season to taste with salt and pepper.
Step 10

Serve piping hot.
Step 11

Makes about 2 1/2 quarts soup.
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