Betty Amick'S Cheddar Cheese Soup

• 2 Tbsp. cornstarch
• 1 lb. shredded mild Cheddar cheese
• 2 c. water
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. Worcestershire sauce
• 1 small clove garlic, minced
• 1/2 c. butter
• 1 c. diced cooked cauliflower
• 1 c. sliced mushrooms
• 1/2 c. shredded carrots
• 1 c. finely chopped onions
• 1 c. finely diced ham
• 2 c. half and half
• 1 can green beans, cut up
• 1 bag frozen corn

1. Mix cornstarch with cheese.
2. In 4 to 6-quart saucepan bring water to a boil.
3. Add cheese mixture, stirring constantly until cheese melts and mixture becomes smooth.
4. Remove from heat.
5. Add salt, pepper, Worcestershire sauce and garlic.
6. In skillet, saute vegetables and ham individually in butter.
7. Add to cheese mixture. Reheat, stirring, and add half and half.

cornstarch, cheddar cheese, water, salt, pepper, worcestershire sauce, clove garlic, butter, cauliflower, mushrooms, carrots, onions, ham, green beans, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016662 (may not work)