Wisconsin Cheese Soup Recipe
Cheese makes everything better, and who makes cheese better than the cheesehead state?
Ingredients:
5 Tbsp. Butter
2 Stalks Celery, chopped
1 Onion, chopped
2 Carrots, chopped
5 Button Mushrooms, chopped
1 Green Bell Pepper, chopped
1/2 Cup Ham, chopped
2 Tbsp. Cornstarch
1/2 Cup All-Purpose Flour
4 Cups Chicken Broth
4 Cups Milk
1/2 tsp. Ground Mustard
1/4 tsp. Cayenne Pepper
1/2 tsp. Paprika
2 Cups Sharp Cheddar Cheese, shredded
Salt and Pepper to taste
Directions:
In a large pot, melt the butter, and add the celery, onion, carrots, mushrooms, green pepper, and ham and cook over medium heat for 10 minutes, stirring occasionally.
Add in the cornstarch and flour, stirring constantly for 3 minutes. Then stir in the broth, and cook until slightly thickened. Add the milk, mustard, cayenne, and paprika.
Gradually stir in the cheese, until fully melted. Don’t let the soup boil once the cheese has been added. Season to taste with salt and pepper.
And Enjoy!
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