Wisconsin Cheese Soup I

Wisconsin Cheese Soup I

26 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
MARBALET
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (26)

Rate This Recipe
vkarlson
20

vkarlson

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 broth with beer. That made it almost indistinguishable from the restaurant one that I remember. Thank you so much for the recipe!

JHOOBSTER
18

JHOOBSTER

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 quick easy dinner. This soup will definately be one of the recipies that we will use often! Thank you!!

naples34102
17

naples34102

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 cup of Guiness Draught, but I don't think that necessarily made this any better - this soup would have been good with or without it. For the record, Hubs disagreed with me on the green pepper thing, even suggesting it only added to the "Green and Gold." (okaaaay...) To ensure the cheese doesn't curdle or separate, remove the soup from the heat before stirring it in, slowly and gradually.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 433 cal
  • 22%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 25.6 g
  • 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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Cheese Soup with Broccoli

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Wisconsin Native's Beer Cheese Soup