Wisconsin Cheese Soup I Do not substitute diet or low fat cheese – it will not have the same rich, creamy texture and flavorful taste. Makes about 2 1/2 quarts soup.
In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.Advertisement
Stir in 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.
Per Serving: 433 calories; protein 22.3g; carbohydrates 25.6g; fat 26.8g; cholesterol 59mg; sodium 1089.4mg.