Wisconsin Cheese Soup I

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.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 433 calories; protein 22.3g; carbohydrates 25.6g; fat 26.8g; cholesterol 59mg; sodium 1089.4mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.