↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
4 cups milk and chicken stock, room temperature
1/4 cup butter
1/2 cup carrots, onions and celery, finely diced
1/4 cup flour
1 1/2 tbsp cornstarch
1/8 tsp baking soda
1 lb Old English or American cheese, cubed
1/2 - 1 tsp salt
Dash white and cayenne peppers
1 lb dried parsley
Paprika
Melt butter. Saute vegetables until tender. Stir in flour and cornstarch. Cook until bubbly. Add liquid gradually, blending until smooth. Add soda and cheese. Stir until thickened. Season with spices. Add parsley. Before serving, heat thoroughly over boiling water. Do not boil. Garnish with paprika. Serves 6-8
* CHEESE SOUP* - DRISKILL HOTEL
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
4 cups milk and chicken stock, room temperature
1/4 cup butter
1/2 cup carrots, onions and celery, finely diced
1/4 cup flour
1 1/2 tbsp cornstarch
1/8 tsp baking soda
1 lb Old English or American cheese, cubed
1/2 - 1 tsp salt
Dash white and cayenne peppers
1 lb dried parsley
Paprika
Melt butter. Saute vegetables until tender. Stir in flour and cornstarch. Cook until bubbly. Add liquid gradually, blending until smooth. Add soda and cheese. Stir until thickened. Season with spices. Add parsley. Before serving, heat thoroughly over boiling water. Do not boil. Garnish with paprika. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.