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Wisconsin Cheese Soup

Wisconsin Cheese Soup

Ingredients

  • 5 T. Butter or margarine (*used 2 tbls since used the bacon fat*)
  • 2 medium Carrots, finely chopped
  • 2 Celery ribs, finely chopped
  • 1 medium Onion, finely chopped
  • 1/2 Green pepper, seeded and chopped
  • 8 oz package of mushrooms sliced
  • 1/2 c. Cooked ham, finely chopped (optional) (*used 1/2lb of bacon cut in bitesize pcs, saute bacon in skillet till it just starts to stick then add the veggies*)
  • 1/2 c. Flour
  • 2 T. Cornstarch
  • 1 qt. Chicken broth
  • 1 qt. Milk
  • 1/2 tsp. Paprika
  • 1/4 tsp. Cayenne (up to 1/2 t.)
  • 1/2 tsp. Dry mustard
  • 1 lb. Sharp cheddar cheese, grated
  • Salt
  • Freshly ground black pepper

Instructions

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.

fry a little bacon to put on top

Recipe Info

Views 1,074
Date November 13, 2003
Categories
Soups and Sauces