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.