1886 Cafe & Bakery Cheese Soup

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)

Directions

1. 1

   Melt butter in large saucepan.

2. 2

   Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.

3. 3

   Stir in flour and cornstarch.

4. 4

   Cook about 3-5 minutes.

5. 5

   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.

6. 6

   Add baking soda and cheese and stir until melted and thickened, about 10 minutes.

7. 7

   Add parsley, cayenne and Paprika.

8. 8

   Keep soup warm over very low heat or in a double boiler if not using immediately.

9. 9

   Season with salt and pepper to taste.