Categories: Soups/stews, Cheese/eggs 
      Yield: 1 servings 
  
      5 tb Butter or margarine 
      2 md Carrots, finely chopped 
      2    Celery ribs, finely chopped 
      1 md Onion, finely chopped 
    1/2    Green pepper, seeded and 
           - chopped 
      5    Mushrooms, chopped 
    1/2 c  Cooked ham, finely chopped 
           - optional 
    1/2 c  Flour 
      2 tb Cornstarch 
      1 qt Chicken broth 
      1 qt Milk 
    1/2 ts Paprika 
    1/4 ts Cayenne (up to 1/2 t.) 
    1/2 ts Dry mustard 
      1 lb Sharp cheddar cheese, grate 
           Salt 
           Freshly ground black pepper 
  
  In  a  large  heavy kettle, melt butter or margarine; 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; cook, stirring constantly, about 3 minutes.  Add broth 
  and cook, stirring, until slightly thickened.  Add milk, paprika, 
  cayenne and mustard. 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 about 2 1/2 quarts soup.