5 tbsp. butter
2 med. carrots, finely chopped
2 ribs celery, finely chopped
1 med. onion, finely chopped
1/2 green pepper, seeded and finely chopped
4 to 5 mushrooms, cleaned and finely chopped
1/2 c. cooked ham, finely chopped (optional)
1/2 c. flour
2 tbsp. cornstarch
1 qt. chicken broth
1 qt. milk
1/2 tsp. paprika
1/4 to 1/2 tsp. cayenne
1/2 tsp. dry mustard, if desired
1 lb. process sharp Cheddar cheese, grated (process cheese is less likely to curdle)
Salt and freshly ground black pepper (if desired)

In large, heavy soup pot, melt butter. Add carrots, celery, onion, green pepper, mushrooms, and ham (if desired). Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch and cook, stirring constantly about 3 minutes. Add broth and cook, stirring constantly, until slightly thickened. Add milk, paprika, cayenne, and mustard (if desired). Add cheese gradually, stirring constantly, until cheese is melted. Do not allow soup to boil after cheese is added because it will curdle. Season to taste with salt and black pepper, if desired. Serve very hot. Makes about 2 1/2 quarts soup.