Canadian Cheese Soup

Ingredients

• 5 T butter or margarine
• 2 medium carrots, finely chopped
• 2 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 1/2 green pepper, seeded and finely chopped
• 4 to 5 mushrooms, cleaned and finely chopped
• 1/2 c cooked ham, finely chopped, if desired
• 1/2 c flour
• 2 T cornstarch
• 1 qt chicken broth
• 1 qt milk
• 1/2 t paprika
• 1/4 to 1/2 t cayenne
• 1/2 t dry mustard, if desired
• 1 lb process sharp cheddar cheese, grated
• Salt and freshly ground black pepper, if desired

Directions

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

Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Canadian Cheese Soup