Cheese Soup

5 tbsp. organic butter 
2 tbsp. cornstarch
2 chopped carrots 
4 cups chicken broth
2 chopped stalks of celery 
4 cups organic milk
1 chopped green bell pepper 
1/2 tsp. paprika
1 chopped onion 
1/4 tsp. ground cayenne pepper
5 chopped button mushrooms 
1/2 tsp. ground mustard
1/2 cup chopped all natural (nitrite free) ham 
2 cups shredded sharp cheddar cheese
1/2 cup all-purpose flour 
Sea alt and pepper to taste

In a large soup pot, melt the butter, then add the carrots, celery, onion, green peppers, ham, and mushrooms. Do not brown, but cook over medium heat until the vegetables are tender, but crisp. Stir occasionally to keep the vegetables from sticking.  Add the flour and cornstarch, stirring constantly, for approximately 3 minutes. Be careful not to allow the flour to burn.

After cooking the ingredients for about 3 minutes, add the chicken broth. Stir this together and cook until it begins to thicken. Add the milk and seasoning, stirring to incorporate. Slowly mix in the cheese until it has thoroughly melted. Do not allow the soup to boil after you add the cheese. This will keep the soup from curdling. Season it to taste with salt and pepper. It’s best served hot.