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Wisconsin Cheese Soup Recipe

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Step 1

In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired). 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. Serve piping hot. Makes about 2 1/2 quarts soup.

Things You'll Need

  • 5tb Butter or margarine
  • 2md Carrots, finely chopped
  • 2 Celery ribs, finely chopped
  • 1md Onion, finely chopped
  • 1/2 Green pepper, seeded and
  • - chopped
  • 5 Mushrooms, chopped
  • 1/2c Cooked ham, finely chopped
  • - optional
  • 1/2c Flour
  • 2tb Cornstarch
  • 1qt Chicken broth
  • 1qt Milk
  • 1/2ts Paprika
  • 1/4ts Cayenne (up to 1/2 t.)
  • 1/2ts Dry mustard
  • 1lb Sharp cheddar cheese, grate
  • Salt
  • Freshly ground black pepper

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iChef.com - Recipes, food and cooking information.

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