Canadian Cheese Soup

3 T. butter

1 medium carrot finely chopped

1 celery rib finely chopped

1/2 C. onion finely chopped

1/3 C. green pepper finely chopped

4 mushrooms finely chopped

1/2 C. ham finely chopped (optional)

1/2 t. paprika

1/4 C. flour

1 T. cornstarch

1/2 qt. chicken broth

1/2 qt. milk

1/8 to 1/4 t. cayenne pepper

1/2 lb. process sharp cheddar cheese grated

salt and pepper to taste

In a large pot, melt butter. Add carrots, celery, onion, green pepper, mushrooms and ham. Cook over medium heat until vegetables are tender.

Add some of the chicken stock to the flour and cornstarch. Stir to blend. Add broth to the pot and stir in the flour mixture. Stir until thickened. Add the cayenne pepper, salt and pepper. Stir in milk, add cheese and do not let boil once the cheese and milk are in the pot or it will curdle.

Check seasonings and adjust to taste. Serve.