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Wisconsin Cheese Soup

5 Tbsp butter or margarine
2 med carrots, finely chopped
2 celery ribs, finely chopped
1 med onion, finely chopped
1/2 green pepper, seeded and chopped
5 mushrooms, chopped
1/2 cup cooked ham, finely chopped, optional
1/2 cup flour
2 Tbsp cornstarch
1 quart chicken broth
1 quart milk
1/2 tsp paprika
1/4 tsp cayenne (up to 1/2 t.)
1/2 tsp dry mustard
1 lb sharp Cheddar cheese, grated
salt
freshly ground black pepper

In a large heavy kettle, 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;
cook, stirring constantly, about 3 minutes. Add broth and cook,
stirring, until slightly thickened. Add milk, paprika, cayenne
and mustard. Stir in cheese gradually, stirring until cheese is
melted. To avoid curdling, do not allow soup to boil after cheese
is added. Season to taste with salt and pepper. Serve piping hot.
Makes about 2 1/2 quarts soup.

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