5 tbsp. butter
2 med. carrots, finely chopped
2 ribs celery, finely chopped
1 med. onion, finely chopped
4 to 5 mushrooms, cleaned and finely chopped
1/2 c. cooked ham, finely chopped, if desired
1/2 c. flour
1/2 green pepper, finely chopped
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
Salt and pepper, if desired

In large heavy soup pot, melt butter, 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. Add flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring constantly, until slightly thickened. Add milk, paprika, cayenne, and mustard. 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 pepper. Makes about 2 1/2 quarts of soup.