Search
by Ingredient

Wisconsin Cheese Soup

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
5 tablespoons butter
Camera
2 medium carrots
finely chopped
Camera
2 each celery stalks
finely chopped
Camera
1 medium onions
finely chopped
Camera
½ each green bell peppers
seeded and chopped
Camera
5 each mushrooms
chopped
Camera
½ cup ham
cooked, finely chopped
* Camera
½ cup all-purpose flour
Camera
2 tablespoons cornstarch
Camera
1 quart chicken broth
* Camera
1 quart milk
Camera
½ teaspoon paprika
Camera
¼ teaspoon cayenne pepper
Camera
½ teaspoon dry mustard
Camera
1 pound cheddar cheese, very old, sharp
grated
Camera
1 x salt
* Camera
1 x black pepper
freshly ground
* Camera

Ingredients

Amount Measure Ingredient Features
75 ml butter
Camera
2 medium carrots
finely chopped
Camera
2 each celery stalks
finely chopped
Camera
1 medium onions
finely chopped
Camera
0.5 each green bell peppers
seeded and chopped
Camera
5 each mushrooms
chopped
Camera
118 ml ham
cooked, finely chopped
* Camera
118 ml all-purpose flour
Camera
3E+1 ml cornstarch
Camera
0.9 l chicken broth
* Camera
0.9 l milk
Camera
2.5 ml paprika
Camera
1.3 ml cayenne pepper
Camera
2.5 ml dry mustard
Camera
453.6 g cheddar cheese, very old, sharp
grated
Camera
1 x salt
* Camera
1 x black pepper
freshly ground
* Camera

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 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 511g (18.0 oz)
Amount per Serving
Calories 83462% from fat
 % Daily Value *
Total Fat 58g 89%
Saturated Fat 36g 181%
Trans Fat 0g
Cholesterol 178mg 59%
Sodium 1032mg 43%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 11%
Sugars g
Protein 83g
Vitamin A 149% Vitamin C 30%
Calcium 114% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe