Original 1886 Velveeta Cheese Soup Food

VELVEETA® CHEESE SOUP RECIPE

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

ORIGINAL 1886 VELVEETA CHEESE SOUP

Steps:

• Melt butter in heavy saucepan. Saute' vegetables until tender.
• Stir in flour and cornstarch. Cook until bubbly.
• Add stock and milk gradually;
• blending into smooth sauce.
• Add soda and cheese cubes; stir until
• thickened.
• Season with salt & pepper; add parsley.
• Before serving,heat thoroughly in double boiler. DO NOT LET BOIL.
• Garnish with paprika.
• Serve and enjoy!

1886 CAFE & BAKERY CHEESE SOUP

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.

VELVETY VEGETABLE CHEESE SOUP

Steps:

• Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minute or until vegetables are tender.
• The recipe said to mash the vegetables with a potato masher to desired consistency. However, I put all the vegetables and a little broth in a blender and blended it until the vegetables were pureed. (This was incredible this way!).
• Stir in Velveeta; cook 5 minute or until Velveeta is melted and soup is heated through, stirring frequently.

CAULIFLOWER CHEESE SOUP

Steps:

• Cook cauliflower in chicken stock until tender. Do not drain. Cool a bit. Run through blender to desired texture. Set aside.
• Melt butter in saucepan. Add onion and saute until limp. Do not brown.
• Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens.
• Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered bread crumbs, Parsley may e added as an ingredient or garnish.