Wisconsin Cheese Soup #1 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Butter or margarine,
2 medium: Carrots, finely chopped
2: Celery ribs, finely chopped
1 medium: Onion, finely chopped
1/2: Green pepper, seeded and chopped
5: Mushrooms, chopped
1/2 cup: Cooked ham, finely chopped optional
1/2 cup: Flour,
2 tbsp: Cornstarch,
1 quart: Chicken broth,
1 quart: Milk,
1/2 tsp: Paprika,
1/4 tsp: Cayenne, up to 1/2 t.
1/2 tsp: Dry mustard,
1 lbs: Sharp cheddar cheese, grate
Salt,
Freshly ground black pepper,
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 2
1/2 quarts soup.
Source from luhu.jp
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.
Source from luhu.jp