Canadian Cheese Soup Recipe

In large heavy soup pot, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham, if desired. Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch and cook, stirring constantly, about In large heavy soup pot, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham, if desired. Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch and cook, stirring constantly, about 3 minutes. Add broth and cook, stirring constantly, until slightly thickened. Add milk, paprika, cayenne and mustard, if desired. Add cheese gradually, stirring constantly, until cheese is melted. Do not allow soup to boil after cheese is added because it will curdle. Season to taste with salt and black pepper, if desired. Serve very hot. Makes about 2 1/2 quarts soup3 minutes. Add broth and cook, stirring constantly, until slightly thickened. Add milk, paprika, cayenne and mustard, if desired. Add cheese gradually, stirring constantly, until cheese is melted. Do not allow soup to boil after cheese is added because it will curdle. Season to taste with salt and black pepper, if desired. Serve very hot