About this recipe:This soup is rich, creamy and delicious. Ham and vegetables are simmered together in a cheesy soup base. Enjoy with a crusty bread roll, if desired.
2 carrots, chopped
2 sticks celery, chopped
1 green pepper, chopped
1 onion, chopped
5 button mushrooms, chopped
70g chopped ham
60g plain flour
2 tablespoons cornflour
1 litre chicken stock
1 litre milk
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground mustard
225g grated mature Cheddar cheese
salt to taste
ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
In a large heavy saucepan, melt 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.
Stir in flour and cornflour; cook, stirring constantly, about 3 minutes. Add stock 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.