Wisconsin Cheese Soup I26 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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.” - by MARBALET
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 433 cal
- 26.8 g
- 25.6 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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 e..." See moreasy dinner. This soup will definately be one of the recipies that we will use often! Thank you!!"
"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 ..." See morewith beer. That made it almost indistinguishable from the restaurant one that I remember. Thank you so much for the recipe!"
"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 o..." See moref 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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