Cheese Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 c. butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
1/4 c. four
1 1/2 tbsp. cornstarch
1/8 tsp. baking soda
4 c. milk - room temperature
4 c. chicken stock - room temperature
1 lb. cheddar cheese, cut in pieces
1 tsp. salt
1 tbsp. dried parsley
Dash of cayenne pepper (optional)
paprika
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Directions: |
Directions:Melt butter in heavy saucepan. Saute vegetables until tender. Stir in flour and cornstarch. Cook until bubbly. Add stock and milk gradually, blending into a smooth sauce. Add baking soda and cheese pieces. Stir until thickened. Season with salt and pepper. Add parsley. Before serving, heat thoroughly in a double boiler--Do not let boil!! Garnish with paprika. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This recipe comes from the cookbook that was sold by the Heritage Guild of the Heritage Society of Austin at the "1886 Tearoom and Socializing Parlor" in the Driskill Hotel in 1976. I often had lunch there and loved this soup. Enjoy!
Love,
Aunt Mary
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