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WISCONSIN CHEESE SOUP 
5 tbsp. butter
2 carrots
2 stalks celery
1 onion
1/2 green pepper
4 or 5 mushrooms
1/2 c. cooked ham
1/2 c. flour
2 tbsp. cornstarch
1 qt. chicken broth
1 qt. milk
1/2 tsp. paprika
1/4 tsp. cayenne
1/2 tsp. dry mustard
1 lb. sharp Cheddar cheese
Salt

In large heavy pot, melt butter. Add vegetables. Cook over medium heat until tender, about 10 minutes. Add flour and cornstarch. Cook 3 minutes. Add broth, cook to thicken and add milk, paprika, cayenne and mustard. Melt cheese in ingredients. Serve hot.
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