Wisconsin Cheese Soup
Yield
2 1/2 quartsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter
or margarine |
|
| 2 | medium |
carrots
finely chopped |
|
| 2 | each |
celery stalks
finely chopped |
|
| 1 | medium |
onions
finely chopped |
|
| ½ | each |
green bell peppers
seeded and chopped |
|
| 5 | each |
mushrooms
chopped |
|
| ½ | cup |
ham
cooked, finely chopped |
*
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | quart |
chicken broth
|
*
|
| 1 | quart |
milk
|
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | pound |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
salt
|
*
|
| 1x | Freshly |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter
or margarine |
|
| 2 | medium |
carrots
finely chopped |
|
| 2 | each |
celery stalks
finely chopped |
|
| 1 | medium |
onions
finely chopped |
|
| 0.5 | each |
green bell peppers
seeded and chopped |
|
| 5 | each |
mushrooms
chopped |
|
| 118 | ml |
ham
cooked, finely chopped |
*
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornstarch
|
|
| 0.9 | l |
chicken broth
|
*
|
| 0.9 | l |
milk
|
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
dry mustard
|
|
| 453.6 | g |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
salt
|
*
|
|
black pepper
ground |
*
|
Directions
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 and 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 2½ quarts soup.
