5 Tbsp butter or margarine2 medium carrots, chopped 2 stalks celery, chopped 1/2 green bell pepper, chopped 1 medium onion, chopped 1 cup mushrooms, chopped 1/2 cup cooked ham or bacon, chopped 1/2 cup all-purposeflour 2 Tbsp cornstarch 4 cups chicken broth 4 cups milk 1/2 tsp paprika 1/4 tsp cayenne pepper 1/2 tsp ground mustard 1 pound sharp cheddar cheese, shredded salt ground black pepper 6 sourdough bread bowls
In a large, heavy stockpot, melt butter or margarine. Add chopped vegetables and ham or bacon and cook over medium heat until vegetables are slightly tender... about 10 minutes. Stir in flour and cornstarch. Cook, stirring constantly, about 3 minutes. Add broth and continue stirring until slightly thickened. Add milk and spices. Add 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 and serve piping hot in hollowed sourdough bread bowls
A thick, creamy soup loaded with chopped veggies served up in freshly baked sourdough bread bowls
St. Louis Bread Company
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