"And do not be conformed to this world, but be transformed by the renewing of your mind, that you may prove what is that good and acceptable and perfect will of God." ~Romans 12:2 NKJV~
A man’s heart plans his way, But the Lord directs his steps. ~Prov. 16:9~

Tuesday, April 20, 2010

Wisconsin (Cheese Soup)

This week in our study of the Midwestern states is Wisconsin. The capital of Wisconsin is Madison. Some edible state symbols of Wisconsin are sugar maple (tree), dairy cow (state domestic animal), honeybee (state insect), milk (state beverage), and corn (state grain). Here's a delicious recipe we tried...



Wisconsin Cheese Soup


Ingredients:
5 tablespoons margarine
2 carrots, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
1/2 cup chopped ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
2 cups sharp Cheddar cheese, shredded
Salt and pepper to taste

Directions:

1. In a large heavy kettle, melt butter or margarine. 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.

2. Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne, and mustard.

3. Stir in 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. Serve piping hot.
Makes 6 servings


We all really liked this soup. It goes great with a good piece of crusty toast. If you are from Wisconsin please share a recipe with us to try. I'll be back next week to tell you about the next Midwestern state we are studying. Until then thanks for taking the time to stop by.

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