Wisconsin Cheese Soup I Recipe

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
433 cal
22%

Fat
26.8 g
41%

Carbs
25.6 g
8%

Based on a 2,000 calorie diet

Reviews (26)

Rate This Recipe

JHOOBSTER

Mar. 16, 2004

"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!!"

vkarlson

Sep. 25, 2009

"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!"

naples34102

Feb. 7, 2011

"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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