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.