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Cheddar Cheese & Ham Soup

3 tablespoons butter
2 carrots, chopped fine
2 stalks celery, chopped fine
1 onion, minced
12-23 cup cooked ham
4 mushrooms, chopped
4 tablespoons flour
12 teaspoon paprika
12 teaspoon dry mustard
4 cups chicken broth
2 cups milk
2 -3 cups cheddar cheese, shredded
salt and pepper
chopped parsley


Melt butter in a large, heavy saucepan. Brown carrots, celery, onion, ham and mushrooms over high heat. Turn heat to medium and cook until tender. Sprinkle in flour, paprika,dry mustard. Stir over low heat about 5 minutes. Gradually whisk in chicken broth and milk. Stir until slightly thickened. Add cheese and whisk until melted. Do not boil. Season with salt and pepper. Top w/ parsley.

Source: www.food.com