Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 tb Butter or margarine 2 tb Cornstarch
2 md Carrots, finely chopped 1 qt Chicken broth
2 Celery ribs, finely chopped 1 qt Milk
1 md Onion, finely chopped 1/2 ts Paprika
1/2 Green pepper, seeded and 1/4 ts Cayenne (up to 1/2 t.)
- chopped 1/2 ts Dry mustard
5 Mushrooms, chopped 1 lb Sharp cheddar cheese, grate
1/2 c Cooked ham, finely chopped Salt
- optional Freshly ground black pepper
1/2 c Flour

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.

(c) Salt Lake Tribune, January 27, 1993. Submitted By LARRY BIBICH On
MON, 12-06-93 (20:24)

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