Recipe for Wisconsin Cheese Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
5 tbl Butter or margarine
2 med Carrots, finely chopped
2 x Celery ribs, finely chopped
1 med Onion, finely chopped
1/2 x Green pepper, seeded and chopped
5 x Mushrooms, chopped
1/2 cup Cooked ham, finely chopped optional
1/2 cup Flour
2 tbl 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, grate
Salt
Instructions:
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.

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