1886 Cafe & Bakery Cheese Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 pepper (to taste)

Recipe

• 1 melt butter in large saucepan.
• 2 over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
• 3 stir in flour and cornstarch.
• 4 cook about 3-5 minutes.
• 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 add baking soda and cheese and stir until melted and thickened, about 10 minutes.
• 7 add parsley, cayenne and paprika.
• 8 keep soup warm over very low heat or in a double boiler if not using immediately.
• 9 season with salt and pepper to taste.