The Food Fixture: March 2011

Cheddar Cheese Soup Submitted by Lori Baldini

• 5 Tbsp butter
• 2 medium carrots, finely chopped
• 2 ribs celery, finely chopped
• 1/2 cup finely chopped onion
• 1/2 green pepper, finely chopped
• 1/2 cup finely chopped cooked ham
• 1/2 cup all purpose flour
• 2 Tbsp cornstarch
• 4 cups chicken broth
• 4 cups whole milk
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 to 1-1/2 pounds sharp cheddar cheese, grated
• salt and pepper to taste
• 1 (3oz) can chopped mushrooms, drained (optional)

Melt butter in a large stockpot, add carrots, celery, onion and green pepper.

Cook over medium heat about 10 minutes until vegetables are crisp-tender but not brown. Stir in ham. Add flour and cornstarch, and cook, stirring constantly, for 3 minutes.

Add broth and cook, stirring constantly, until soup thickens slightly. Add milk, mustard, paprika, cayenne, cheese, salt, pepper and mushrooms, if using, still stirring until soup is heated through and thick. Do not boil.

Serves 8.