Shelly's Recipe

* CHEESE SOUP* - DRISKILL HOTEL

Category: Soups

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