In a large heavy kettle, melt butter. Add carrots, celery, onion, red
Pepper and mushrooms; cook over medium heat until vegetables are
Crisp tender, about 10 minutes, stirring occasionally. Do not
Brown. Stir in 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.
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