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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eagle's Nest Cafe Cheese Soup Recipe

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This recipe for Eagle's Nest Cafe Cheese Soup is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup chopped onion
½ cup shredded carrot
½ cup thinly sliced celery
¼ cup butter
¼ cup flour
1½ TBSP cornstarch
3 cups water
1 lb. Velveeta cheese
½ tsp. salt
½ tsp. pepper
2 ccups milk
Directions:
Directions:
Melt butter in lg. saucepan. Add onions, carrot, and celery; sauté about 1 minute. Stir in flour and cornstarch and cook over medium-low heat for 3-4 minutes. Add water and cook till thickened, whisking constantly. Add Velveeta, a little at a time, and stir till completely melted. Add milk; heat through.

I always double the vegetables, and sometimes add broccoli.
Personal Notes:
Personal Notes:
This recipe was given to me by a dear friend, Joan Floyd, in 1985 in Gonzales. She said the Eagle's Nest Cafe was above Yaring's Department Store which was on the Drag in Austin.

 

 

 

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