Wisconsin Cheese Soup
Recipe from Alicia Schmitt, farmer from Floyd County
Prep Time: 15 minutes
Cook Time: 25 minutes
5 tablespoons butter
5 mushrooms, chopped
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, seeded, chopped
1 onion, chopped
½ cup ham, chopped (preferably from a non-spiral-sliced ham)
½ cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
½ teaspoon paprika
½ teaspoon ground mustard
¼ teaspoon cayenne pepper
2 cups shredded sharp Cheddar cheese
Salt and ground black pepper to taste
In a Dutch oven, melt the butter over medium heat. Add the mushrooms, carrots, celery, bell pepper and onion and cook until vegetables are tender, 10 to 15 minutes, stirring occasionally. Do not let the vegetables brown (add more butter if needed). Stir in the ham.
Add the flour and cornstarch and cook for 3 minutes, stirring constantly. (The mixture will resemble a roux but with ham and vegetables in it.) Gradually add the broth and cook, stirring until slightly thickened. Add the milk, paprika, mustard and cayenne.
Once the soup is the consistency you like, remove the pot from the burner and gradually add the cheese, stirring until it melts and the soup is smooth. To prevent curdling, do not boil the soup once the cheese is added. Season with salt and pepper.
Nutrition per serving: 311 Calories, 20g Total Fat, 63mg Cholesterol, 652mg Sodium, 19g Carbohydrate, 2g Fiber, 15g Protein