Mittersill Cheese Soup


Mittersill Cheese Soup

Recipe Source: Mittersill Alpine Village on Cannon Mountain
Franconia, New Hampshire
Hubert Pantz, Owner who gave the recipe to Mr. Harman
Servings 2 Quarts


  • double boiler


  • 4 Tbsps Butter
  • ½ cup diced Carrot
  • ½ cup diced Green Pepper
  • ½ cup minced Onion
  • ½ cup minced Celery
  • 1/3 cup Flour
  • 1 quart well-seasoned Chicken Stock
  • 6 oz. John Harmon’s Aged Cheddar grated
  • 6 oz. Mild Cheddar grated
  • 3-4 cups fresh Milk
  • Salt & White Pepper to taste


  • Melt butter in double boiler top. Add vegetables. Braise till tender, not brown. Blend in flower. Cook 1 minute, stirring constantly. Add stock and cook; stir until thick. Add cheese; stir till it melts. Thin with milk to creamy consistency. Season with salt & pepper. Strain. Reheat in double boiler. Serve hot – or in warm weather, very cold. Make 2 quarts.


This recipe comes from Mr. Harman’s collection. He liked good food and was able to convince chefs to give him their recipes. Notice the spelling of “Harman” in the recipe – the “o” instead of “a”.
In the 60’s, Mittersill was year round resort with ski slopes. My brothers and I learned to ski there when the resort offered ski lessons to area students during our school day. Paul Valar (a Swiss Olympic skier) and his wife, Paula, (an Austrian & later, US Olympic skier) ran Mittersill’s ski resort with special interest in teaching skiing & racing. Paula was nationally honored for her work with Ski Schools.
If you have a chance, visit the New England Ski Museum at Cannon Mountain. Our area is seeped with history and history in the making. In 1929, Peckett’s-on-Sugar Hill brought instructors from Europe to teach their guests in the first organized Ski School in the USA. I remember when the first International Ski Race came to the USA and was held at Cannon Mountain. It was the era of Jean-Claude Killey and we wanted to ski just like him; now my nephews want to ski like Bode. Come ski our area slopes and you might be skiing with future, past, and current ski champions.
You might also find me on the slopes. If I’m by myself, I’m taking it easy; staying out of the way of the 70+ and 80+ skiers that ski better than most of us! If I have my nephews with me, I’m pushing my limits. My nephews moved on to the “black diamond” slopes – I miss the winters of “green circles.” Now they ski the old Mittersill slopes because those are more challenging! - Brenda