1886 Cafe Bakery Cheese Soup Food

1886 CAFE & BAKERY CHEESE SOUP

1886 Cafe & Bakery Cheese Soup image

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

Ingredients

1/4 cup butter
1/2 cup onion, minced
1/2 cup carrot, minced
1/2 cup celery, minced
1/4 cup flour
1 1/2 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 lb Velveeta cheese, grated
1 teaspoon dried parsley
1 pinch cayenne (to taste)
1 pinch paprika (to taste)
1 teaspoon salt (to taste)
1 teaspoon white pepper (to taste)

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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