Cheddar Cheese Soup Recipe

5 tablespoons butter
2 medium carrots, finely chopped
2 ribs celery, finely chopped
1/2 cup finely chopped onion
1/2 green pepper, finely chopped
1/2 cup finely chopped cooked ham
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups whole milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 to 1 1/4 pounds sharp cheddar cheese, grated
Salt and pepper to taste
Small can drained mushrooms (optional)

1. Melt butter in a large stockpot; add carrots, celery, onion and green pepper. Cook over medium heat about 10 minutes until vegetables are crisp-tender but not brown. Stir in ham.
2. Add flour and cornstarch, and cook, stirring constantly, 3 minutes. Add broth and cook, stirring constantly, until soup thickens slightly. Add milk, mustard, paprika, cayenne, cheese, salt, pepper, and mushrooms if using, still stirring, until soup is heated through and thick. Do not boil. Serves 8.