Wisconsin Cheese Soup

• 5 tablespoons butter
• 2 medium carrots finely chopped
• 2 each celery stalks finely chopped
• 1 medium onions finely chopped
• 1/2 each green bell peppers seeded and chopped
• 5 each mushrooms chopped
• 1/2 cup ham cooked, finely chopped
• 1/2 cup flour, all-purpose
• 2 tablespoons cornstarch
• 1 quart chicken broth
• 1 quart milk
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 1 pound cheddar cheese, very old, sharp grated
• 1 x salt
• 1 x black pepper freshly ground

1. In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired).
2. Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally.
3. Do not brown.
4. Add flour and cornstarch; cook, stirring constantly, about 3 minutes.
5. Add broth and cook, stirring, until slightly thickened.
6. Add milk, paprika, cayenne and mustard.
7. Stir in cheese gradually, stirring until cheese is melted.
8. To avoid curdling, do not allow soup to boil after cheese is added.
9. Season to taste with salt and pepper.
10. Serve piping hot.
11. Makes about 2 1/2 quarts soup.

butter, carrots, onions, green bell peppers, mushrooms, ham cooked, flour, cornstarch, chicken broth, milk, paprika, cayenne pepper, dry mustard, cheddar cheese, salt, black pepper

Taken from recipeland.com/recipe/v/wisconsin-cheese-soup-35404 (may not work)