Wisconsin Cheese Soup
Wisconsin is the largest cheese producer in the United States and where my wonderful in-laws are from. This recipe is a tribute to my mother-in-law because she would have adored this recipe.
Servings 6 servings
Ingredients
- 5 Tbsp butter
- 2 carrots chopped
- 1 celery stalk chopped
- 1 green bell pepper chopped
- 1/2 yellow or sweet onion chopped
- 5 button mushrooms chopped
- 8 oz chopped cooked ham
- 1/2 cup all-purpose flour
- 2 Tbsp cornstarch
- 14.5 oz chicken broth
- 3 1/2 cups milk Do not use skim
- 1/2 tsp paprika
- 1/2 tsp ground mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 3 cups sharp cheddar cheese - shredded, I do not buy the pre-shredded kind. Buy the block and shred yourself for better flavor.
- pinch of salt
Instructions
- In a large dutch oven pot, melt butter. Add carrots, celery, onion, bell pepper, mushrooms, and ham. Cook over medium heat until vegetables are crisp-tender, should be about 10-15 minutes. Stir occasionally. Do NOT brown vegetables.
- Stir in flour and cornstarch. Cook until flour is dissolved and you have formed a rue. This should take about 3-4 minutes.
- Add broth and cook. Stir constantly, until slightly thickened and flour has been combined.
- Add milk, paprika, cayenne, and mustard. Stir until ingredients are mixed well.
- Turn heat to medium - low!
- GRADUALLY, stir in cheese - do NOT add cheese all at one time. Stir in a batch, until melted. Then add another batch. Incorporate each batch thoroughly before adding another.
- To avoid curdling, do NOT allow soup to boil after the cheese has been added.
- Season with salt and pepper.
- Serve PIPING HOT.