Wisconsin Cheese Soup I

Wisconsin Cheese Soup I

29
MARBALET 45

"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."

Ingredients

35 m {{adjustedServings}} servings 433 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

29
  1. 35 Ratings

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Yum! I've only found one restaurant in my life that serves what I consider "authentic" wisconsin cheese soup - this recipe came very, very close. I substituted a bit (3/4 cup?) of the chicken ...

Were it not for the green pepper, I would have enjoyed this soup a lot more and rated it even higher. I like green pepper, but it was too prominent in what is a mild-flavored soup. I added 1/2...

This soup is so good! The only thing that I did differently was to add bacon instead of ham and I also used a little bit more cheese! (I love cheese) Our family makes soup every Sunday for a q...