1886 Cafe Bakery Cheese Soup Food
1886 CAFE & BAKERY CHEESE SOUP
Had this at the Driskill Hotel, Austin, TX. Fantastic. I then Googled and found recipe published in the Texas Monthly October 2002. It makes quite a lot. Freezes well.
Provided by Jo in Arlington
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large saucepan.
- Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
- Stir in flour and cornstarch.
- Cook about 3-5 minutes.
- Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce.
- Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
- Add parsley, cayenne and Paprika.
- Keep soup warm over very low heat or in a double boiler if not using immediately.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 494.5, Fat 32.1, SaturatedFat 19.9, Cholesterol 107.6, Sodium 1936.3, Carbohydrate 29.2, Fiber 0.9, Sugar 9.8, Protein 22.5
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