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Wisconsin Cheese Soup I

By: MARBALET 
"Do not substitute diet or low fat cheese - it will not have the same rich, creamy texture and flavorful taste. Makes about 2 1/2 quarts soup."

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 5 tablespoons margarine
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 5 button mushrooms, chopped
  • 1/2 cup chopped ham
  • 1/2 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 4 cups chicken broth
  • 4 cups milk
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground mustard
  • 2 cups shredded sharp Cheddar cheese
  • salt to taste
  • ground black pepper to taste

Directions

  1. In a large heavy kettle, melt butter or margarine. Add carrots, celery, onion, green pepper, mushrooms, and ham; cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown.
  2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 433 | Total Fat: 26.8g | Cholesterol: 59mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 25, 2009 by vkarlson   view full review
Yum! I've only found one restaurant in my life that serves what I consider "authentic"...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 16, 2004 by JHOOBSTER   view full review
This soup is so good! The only thing that I did differently was to add bacon instead of ham...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 7, 2011 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Were it not for the green pepper, I would have enjoyed this soup a lot more and rated it even...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 4, 2004 by BARB MAXWELL   view full review
This was wonderful. I put the veggies and ham through my food chopper so they were grated and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 24, 2011 by tjohnsonwi   view full review
Must add a great beer (I used Honey Weiss) or pale ale to be a true Wisconsin cheese soup!!!!...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 10, 2007 by Beddy   view full review
Great soup, I added about 4 oz of Velvetta for more of a cheese taste. Exactly the taste I was...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 14, 2002 by LESLIEJANEL   view full review
It was better as a leftover! We weren't wild about it the first night but it got better and...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 18, 2011 by Joe   view full review
There is a restaurant near my house that serves a great Wisconsin cheese soup. My wife wants...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 9, 2007 by Angie   view full review
This is a decent starting point. I would definately cook the veggies longer. And I used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 22, 2011 by tperry1234   view full review
We all loved this soup. The kids all rated it 5000 stars. Made it exactly as the recipe...

 

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