Recipe By MARBALET
Rating
Published Mar 17th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 6 servings Calories 432.7

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.

Recipe Ingredients

  • 5 tablespoons margarine
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 5 button mushrooms, chopped
  • ½ cup chopped ham
  • ½ cup all-purpose flour
  • 2 tablespoons cornstarch
  • 4 cups chicken broth
  • 4 cups milk
  • ½ teaspoon paprika
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground mustard
  • 2 cups shredded sharp Cheddar cheese
  • salt to taste
  • ground black pepper to taste

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 432.7
  • Carbohydrate 25.6 g
  • Cholesterol 59 mg
  • Fat 26.8 g
  • Fiber 2.2 g
  • Protein 22.3 g
  • Saturated Fat 12.2 g
  • Sodium 1089.4 mg
  • Sugar 11.3 g

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Reviews

  1. There is a restaurant near my house that serves a great Wisconsin cheese soup. My wife wants me to make one like it this was not it. It was to bland for her and she loves bland food. There was not much of a cheese flavor. If I had the desire I think I could - Read more ...
  2. 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 - Read more ...
  3. Must add a great beer (I used Honey Weiss) or pale ale to be a true Wisconsin cheese soup!!!! (substitute some of the chicken broth for the beer) Also because of a corn allergy in our family I used 1 medium mashed potato with potato water and flour to help thicken and left out the - Read more ...
  4. 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 - Read more ...
  5. Great soup I added about 4 oz of Velvetta for more of a cheese taste. Exactly the taste I was searching for. Thanks for recipe!
  6. This is a decent starting point. I would definately cook the veggies longer. And I used extra paprika and wasn't afraid of some salt and pepper. I also used 4 cups of cheese instead.
  7. 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 - Read more ...
  8. This was wonderful. I put the veggies and ham through my food chopper so they were grated and blended very well. I will make adjustments to flour and cornstarch next time as we like a thicker soup. I also added about 4 oz of velveeta type cheese. This is so good! I think I will - Read more ...
  9. It was better as a leftover! We weren't wild about it the first night but it got better and better.
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