1886 Cafe Bakery Cheese Soup Recipes

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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

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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